Inferior parts of any kind of meat make a good Irish stew. Let the meat be cut in pieces the size of an egg, well rubbed all over with pepper and salt, and placed in a good-sized pot or Saucepan; add peeled onions in the proportion of six to the pound of meat, and enough water just to cover in the whole. Next, set the stew on the fire to boil very gently for an hour and a-half, then add such quantity of peeled and split POTATOES as you may think will suffice for the number of persons about to dine off the stew, and put the whole back on the fire to boil briskly until the POTATOES are thoroughly done soft; the Irish stew will then be ready to eat.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss