4 2/5 lbs potatoes (Irish potatoes), 1 lb. meat – rump, fillet, leg or shin of lamb (or beef or pork sometimes) cut into pieces about 1 oz. each, 5 oz. onions (to fry the meat), 4 oz. onions, chopped fine, 1½ tbs. chopped garlic, 2½ tbs. salt, 5 oz. tomato salt sauce or juice of 3 lbs ripe tomatoes, 10 oz. butter (to fry potatoes), 3 pts. Boiling water (if tomato sauce is used), ¼ tsp. spices (see below).

• Peel potatoes and cut into large pieces or leave whole if potatoes are small to medium size. Wash well and put in a colander. Melt butter designed for frying the meat. Fry onions, garlic, and meat until brown. Add tomato sauce or tomato juice, salt and pepper and boiling water and boil for an hour. In the meantime, melt butter designated for frying the potatoes and fry them fast until all sides are golden. After meat and tomato juice have boiled for an hour, add fried potatoes and reduce heat to medium. Cook until potatoes are done. Do not over cook potatoes.

By “spices” we mean cinnamon, sweet and hot peppers, mixed as follows: 2 oz. sweet pepper, 1 oz. hot pepper and 1/3 oz. cinnamon. Keep this mixture handy in a jar.