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6
helpingsMedium
Published 1861
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