Irish Stew

From The American Pure Food Cook Book & Household Economist 1898.

Just in time for St. Pat's...

IRISH STEW. Cut three pounds of the neck of beef into small pieces, put in a saucepan and cover with a half a gallon of boiling water, add a teaspoonful of salt, two sliced onions, and three or four peppercorns, and simmer gently for three hours. Pare and quarter half a dozen potatoes, add to the meat, and cook half an hour longer; thicken with the beaten yolk of an egg and a tablespoonful of butter rolled in flour.