• 2 lb. best end of neck
• 1 lb. onions
• salt and pepper
• 3 lb. potatoes
• l½ pt. stock or water
• parsley

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 1½ 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 ¾ 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.