Mutton Stew
Take three pounds of shoulder of mutton; onehalf pound of salt pork; one large onion; one cup of milk; two tablespoons of flour; salt and pepper. The inferior parts of the sheep will do well for this dish, which makes an economical dinner. Trim the mutton of every particle of fat, and cut it into pieces one-half the size of a teacup; nearly cover with hot water, place it on the fire and let it simmer slowly, closely covered, for one-half hour. Then add the pork and onion, season to taste with salt and pepper, and stew slowly until the meat is tender. Lift the meat out with a skimmer, place it on the serving dish, and add the milk to the gravy in the kettle. When the gravy is hot, add the flour stirred to a paste with a little cold milk. When these are well cooked together, taste the gravy, and add more seasoning if necessary; then pour it over the mutton, and serve. If green corn is in season, add the grains from six ears one-half hour before the stew is done.