Recipe: Irish Stew

Cut two pounds of the flank of beef, (cost fifteen cents, or less,) in pieces about two inches square, rub them well with pepper and salt; peel and slice one quart of onions, (cost five cents;) place beef and onions in a saucepan, with just enough cold water to cover them, and stew them gently for one and a half hours; then add one quart of peeled potatoes, (cost three cents,) and boil the stew until the potatoes are soft, which will be in about twenty minutes. Serve at once hot. The dish will cost twenty-three cents.

Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Year 1879)