Required: One pound of neck chops. One and a half pounds of potatoes. Two large onions. Salt and pepper. A little flour.

Half a pint of stock or water. [Sufficient for six.)

If possible, have a large jar with a lid ; or "hot pot " dishes in white china or earthenware are not at all expensive. Cut the chops into convenient pieces, and peel and slice the vegetables. Put a layer of meat at the bottom of the dish, then a layer of onion, and next a layer of sliced potato. Sprinkle over this a little flour, pepper and salt; then again put in a layer of meat, then onion, and so on till the dish is nearly full, ending with a layer of potatoes, not sliced, but cut in halves, unless they are very large. In that case cut them in quarters. Sprinkle them over with flour, pour in the stock or water, put on the lid, and place the jar in the oven. When the stew is nearly done, remove the lid and allow the potatoes to brown.

Note. - If you are in a hurry, it is best to parboil - that is, half cook - the potatoes and onions before putting them with the meat. Cost, is. 3d.