Potato And Meat Irish Stew
|Beef neck||2 Pound (best end)|
|Best end of neck||2 Pound|
|Stock||1 1⁄2 Pint|
Cut the meat into neat cutlets and trim off the surplus fat.
Arrange in a saucepan layers of the meat, thinly-sliced onions, seasoning and half the potatoes cut In slices.
Add stock or water just to cover and simmer gently for about 1 1/2 hr.
Add the rest of the potatoes —cut to a uniform size to improve the appearance on top.
Cook gently in the steam for about 3/4 hr longer.
Serve the meat in the centre of a hot dish and arrange the potatoes round the edge.
Pour the liquid over the meat and sprinkle with finely-chopped parsley.