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Mutton or Lamb Stew

a Cut up three pounds of mutton or lamb-the inferior portions will do. Crack the bones, and remove the fat and skin. Put the meat-the pieces not more than an inch or two in length-in a pot with enough cold water to cover well, and set it where it will heat gradually. Add nothing until it has stewed an hour, closely covered; then throw in nice piece of salt pork cut in inch and half lengths; a chopped onion, and some pepper; cover and stew an hour longer, or until meat is very tender. Make out a little paste, as for the crust of a meat pie; cut into squares, and drop in the stew. Boil ten minutes, and season further by the addition of a little thyme and parsley. Thicken with two tablespoonfuls of flour stirred into a cupful of cold milk. Boil up once and serve in a deep covered dish. Try it for a family dinner. Lamb is even better than mutton.