Irish Stew

The Century Cook Book circa 1894

Blanch Three pounds of mutton chops by dipping alternately in hot and cold water, put in a stewpan and barely cover with water;

let come to a boil;

skim carefully;

season with salt, parsley, mace and a few whole pepper-corns, boil half an hour;

then add a quart of small onions, boil until done;

lay the chops around the edge of a platter, skim out the potatoes and onions, and put in the middle;

thicken the gravy with a very little flour and pour over the vegetables.

Sprinkle over the whole two or three tablespoonfuls of finely chopped parsley.