3 lb. best end of neck chips, trimmed of fat, bone & gristle
2 lbs. potatoes
1 lb. onions
1 tbsp. chopped parsley & thyme, mixed
3/4 pt. water (2 c. approx.)
Salt & pepper

Cut the meat into fairly large pieces and see that the fat, bone, etc. is trimmed off. Peel and slice the potatoes and onions. Put a layer of potatoes in a pan, then herbs, then sliced meat and finally onion. Season each layer well and repeat this once more, finishing with a thick layer of potatoes. Pour the liquid over, cover with a sheet of foil, then the lid, and either bake in a slow (250 degree electric; gas regulo 1-2) or simmer very gently on top of the stove, shaking from time to time so that it does not stick, for about 2 hours. Add a little more liquid if it seems to be getting very dry.

Another method is to place the trimmed neck chips around the inside edge of a saucepan and put the sliced onions and small potatoes with herbs and seasoning in the middle. Add the water, put on the lid and then cook very slowly for about 2 hours until the meat is quite tender. If the meat placed just right, you will have no difficulty in serving.