Cut fifty pds. of mutton into pieces which equal 1/4 pound each. Put them in a pan and add twelve pounds of whole potatoes. In addition, add eight tablespoons of salt and three teaspoons of pepper. Cover all with water, giving about half-a-pint to each pound of meat. Light the fire and 1 to 1 1/2 hours of gentle ebulation will make a most excellent stew. Mash some of the potatoes to thicken the gravy, and serve.