Mutton Stew
Take 2 pounds of mutton, cut into small pieces, not over 1 inch square. Cover with 1 quart of cold water, skim carefully and keep the water at the same level as it boils away by adding hot water as needed. To 2 pounds of meat add 2 large onions cut fine, 6 medium-sized potatoes, 1 1/2 teaspoonfuls of salt and 1/2 teaspoonful of pepper. Cover and stew for two hours; 1 small turnip sliced is an addition. Thicken the gravy with 1 tablespoonful of flour rubbed in cold water and boil five minutes longer. Serve hot.