e cold beef
and general odds and ends, we should make an Irish stew.

It seemed a fascinating idea. George gathered wood and made a fire, and
Harris and I started to peel the potatoes. I should never have thought
that peeling potatoes was such an undertaking. The job turned out to be
the biggest thing of its kind that I had ever been in. We began
cheerfully, one might almost say skittishly, but our light-heartedness
was gone by the time the first potato was finished. The more we peeled,
the more peel there seemed to be left on; by the time we had got all the
peel off and all the eyes out, there was no potato left--at least none
worth speaking of. George came and had a look at it--it was about the
size of a pea-nut. He said:

"Oh, that won't do! You're wasting them. You must scrape them."

So we scraped them, and that was harder work than peeling. They are such
an extraordinary shape, potatoes--all bumps and warts and hollows. We
worked steadily for five-and-twenty minutes, and did four potatoes. Then
we struck. We said we should require the rest of the evening for
scraping ourselves.

I never saw such a thing as potato-scraping for making a fellow in a
mess. It seemed difficult to believe that the potato-scrapings in which
Harris and I stood, half smothered, could have come off four potatoes.
It shows you what can be done with economy and care.

George said it was absurd to have only four potatoes in an Irish stew, so
we washed half-a-dozen or so more, and put them in without peeling. We
also put in a cabbage and about half a peck of peas. George stirred it
all up, and then he said that there seemed to be a lot of room to spare,
so we overhauled both the hampers, and picked out all the odds and ends
and the remnants, and added them to the stew. There were half a pork pie
and a bit of cold boiled bacon left, and we put them in. Then George
found half a tin of potted salmon, and he emptied that into the pot.

He said that was the advantage of Irish stew: you got rid of such a lot
of things. I fished out a couple of eggs that had got cracked, and put
those in. George said they would thicken the gravy.

I forget the other ingredients, but I know nothing was wasted; and I
remember that, towards the end, Montmorency, who had evinced great
interest in the proceedings throughout, strolled away with an earnest and
thoughtful air, reappearing, a few minutes afterwards, with a dead
water-rat in his mouth