Mutton Stew, with Dumplings.
3 lbs. of lean mutton, cut into short strips; ½ lb. of salt pork, chopped; ½ onion, minced; chopped parsley and thyme; 1 cup of milk; 1 tablespoonful of flour wet up with the milk; pepper and salt.
Put on the mutton in enough cold water to cover it, and cook very slowly one hour. Then add the pork, onion, pepper, and herbs, and stew an hour longer. Make out a little paste, in the proportion used for the apple dumplings on Wednesday, Third Week in October; cut into strips, and drop into the stew. Cook ten minutes; take out meat and dumplings with a skimmer; lay upon a dish; add milk and flour to the gravy; stir until thickened, and pour over the contents of the dish.