A _leg of pork_ which has simply been corned is boiled in the same way as ham, soaking over-night, and browning in the oven or not, as liked.
IRISH STEW.
This may be made of either beef or mutton, though mutton is generally used.

Reject all bones, and trim off all fat and gristle, reserving these for the stock-pot.

Cut the meat in small pieces, not over an inch square, and cover with cold water.

Skim carefully as it boils up, and see that the water is kept at the same level by adding as it boils away.

For two pounds of meat allow two sliced onions, eight good-sized potatoes, two teaspoonfuls of salt, and half a teaspoonful of pepper.