VARIOUS DISHES. 443 



thicken -with a trifle of flour, rubbed smooth in a little cold water, or milt for 

 the gravy. 



Very Tough Mutton, and Chickens which have worn themselves out by lay- 

 ing eggs and raising many broods, by longer stewing the first day can be made 

 very tender and palatable in the same manner. 



Mutton and Pork Stew.— Neck, or other cheap parts of mutton, 3 

 lbs.; salt pork, J^ lb.; 1 onion; salt and pepper; and parsley, thyme or sum- 

 mer savory, if on hand and liked. Directions — Cut the mutton into small 

 pieces, %ot 1 inch square; the pork into small thin slices; break or slice the 

 onion, dividing the rings if sliced. Put the mutton into a covered stew pan 

 with cold water to cover it. Heat it gradually and stew 1 hour; then add the 

 slices of pork, and bits of onion, the salt and pepper to taste, and continue the 

 stewing until the meats are perfectly done, at which time, if desired, have 

 ready some pastry, as for meat pie crust; (for 1 qt. of flour 3 table-spoonfuls of 

 lard; 2% cups of milk; salt and soda, 1 tea-spoonful each; cream of tartar, 2 tea- 

 spoonfuls, work quickly and don't get too stiff, or in these proportions;) roll out 

 }^ an inch thick, and cut into squares, or diamonds, and put in just long 

 enough before taking up to cook the pastry, 10 to 15 minutes will be enough; 

 and just before taking up add the sweet herbs, if they are to be used — if put 

 in at first their flavor will be too much evaporated. When done thicken a cup 

 of milk with a table-spoonful or two of flour and stir in just before taking into 

 the tureen. In place of the pastry, or dumplings, J^ a can of sweet corn; or, 

 in sweet corn time, the corn cut from J^ a dozen ears, previously cooked, may 

 be stirred in, as an equivalent. Either plan is excellent. 



Remarks. — Lamb, veal, beef, or young pork ribs, or other lean parts, make 

 a healthful, cheap, easily digested, and a very satisfactory dinner at any season 

 of the year. 



Value of Sweet Herbs for Stews, etc.— If the people generally 

 knew how much nicer stews are with these herbs, parsley and thyme especially, 

 for flavoring soups and stews, it seems to the author they would raise them for 

 this purpose, as much as sage and summer savory are for sausages and roasts; 

 and as pennyroyal should be, as an herb drink to promote perspiration, break 

 up colds, etc. (See Seasoning Food, etc., after dishes.) 



Irish Stew. — Mutton cutlets, or chops, 2 lbs.; potatoes, 4 lbs., or enough 

 for the family; 1 onion; pepper and salt. Directions— Cut the chops into 

 small pieces, cracking the bones, if any; peel and slice the potatoes; shred, or 

 chop the onion finely; butter the bottom of a stew pan, and place a layer of the 

 sliced potatoes over the bottom, with a proper proportion of the onion upon 

 them, and season each layer with salt, and a very little pepper; then a layer of 

 the chops, etc. , until all are in ; then put on 1 pt. of cold water, cover the pan 

 and simmer 2 hours, or until done. Serve hot, and keep hot as long as dinner 

 lasts, by keeping the tureen covered. 



Remarks. — Notwithstanding this is called an Irish stew, if it is done nicely 

 it is quite good enough for an American. It is a very popular dish at hotels 

 and boarding houses, and any kind of cold meats, not too fat. may be utilized 



