The Epicure's Almanac or Diary of Good Living
April 29th : IRISH STEW
Cut the fat off half a dozen mutton chops, peel and divide into quarters two pounds of potatoes, peel and cut into thin slices three good-sized onions; mix two thirds of a tea-spoonful of salt with one-third of Cayenne, rub the chops over with this on both sides.
Place part of the potatoes at the bottom of a stewpan, and lay the chops on the vegetables, covering with the remainder. Pour in water till both are covered; you may use veal stock or mutton broth, if you have it made, instead of water.
Set your stewpan on a slow fire for two hours, now and then lifting the cover and pouring off the water attached to it.