•  3 lbs. of the neck of MUTTON.
•  4 good sized onions.
•  4 potatoes cut into dice.
•  2 qts. of water.
•  Salt and pepper to taste.

Cut the meat into small pieces, cover with the water, which should be boiling, add the onions sliced, and simmer gently for 3 hours. About 1/2 hour before the meat is done add the potatoes, season with pepper and salt, and serve.

The Fun of Cooking, by Caroline French Benton (Year 1915)