Cut the meat into neat pieces. Cut rind off rasher and cut each into two. Peel Potoatoes. Skin onions and slice into rings. Put the ment into a heavy saucepan with rashers onions and half the potatoes roughly chopped. Season the misture with salft and pepper. Pour the water over. Put the lid on and simmer gently for 11/2 hours. Add the rest of the potatoes leaving hem whole and cook the stew for a further 1/2 hour to 40 minutes until the large potoatoes are cooked. Add more boiling water if necessary. Stir half the parsely into the stew and season carefully. Turn into a hot dish with whole potatoes at either end. Sprinkle with the remaining chopped parsely. (this stew may be cooked in a slow oven 300oF or 150oC)
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