Fourth Week. Tuesday.
Beef-olives Soup.
Chop a few slices of the twice-served cold beef very fine; mix with one-third as much cold mashed potato, wet with gravy; season well; bind with a beaten egg, and stir in a greased saucepan until quite stiff. Let it get cold; make into small olive-shaped balls; flour, and lay aside. Strain off the liquid from your stock-pot; bring to a boil, adding hot water or seasoning, as the case may require; boil, and skim for five minutes, and drop in the beef-olives carefully. Simmer one minute—fast boiling would break them—and pour out. If you have any pickled olives in the house, add a dozen to the soup when you put in the beef-balls.
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.
Baked Potatoes.
Wash well; lay in a good oven, and bake until soft. Wrap in a napkin, and dish.