pan. For thin gravy pour a little boiling water into pan after
meat is taken out.

BOILING AND STEWING

Fresh meat should be put into boiling water and boiled over hot fire
for about 5 minutes; reduce heat and boil very gently about 20 minutes
for each pound. Salt and spices may be added for seasoning; vegetables
may be boiled in water with the meat. The broth of boiled meat should
always be saved to use in soups, stews and gravies. Salt meats should
be put over the fire in cold water, which as soon as it boils should
be replaced by fresh cold water, repeating until water is fresh enough
to give meat a palatable flavor. Salted and smoked meats require about
30 minutes very slow boiling, to each pound. Vegetables and herbs may
be boiled with them to flavor. When they are cooked the vessel
containing them should be set where they will keep hot without boiling
until required, if to be served hot; if to be served cold, they should
be allowed to cool in the liquor in which they were boiled. Very salty
meats, or those much dried in smoking should be soaked overnight in
cold water before boiling.

POT ROASTING

A tough cut of meat may be first browned in fat, then cooked in small
amount of water either in oven or in iron kettle on top of stove. This
method requires long, slow cooking.

STEW WITH DUMPLINGS

2 lbs. lean beef
1 quart potatoes
2 cups cut carrots
2 cups cut onions
1 cup tomatoes
1 tablespoon salt
1/4 teaspoon pepper
1 tablespoon flour
2 tablespoons chopped parsley

Wipe meat, cut into small pieces, put in kettle, cover with boiling
water and boil slowly 1-1/2 hours; add carrots and onions; boil 15
minutes, then add potatoes, seasoning and tomatoes; add boiling water,
if needed to cover vegetables; boil 30 minutes. Lift meat and
vegetables out with skimmer and strain 4 cups of the stock for soup.
There should be 2 cups left in the kettle; add flour which has been
mixed with a little cold water; boil 3 minutes; pour over meat and
vegetables and sprinkle with chopped parsley.

DUMPLINGS

1 cup flour
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1 teaspoon shortening
cold water

Sift flour, baking powder and salt into bowl; rub in shortening
lightly with fingers; add enough water to make dough hold together.
Drop by spoonfuls into stew.

ROAST STUFFED SHOULDER OF LAMB WITH BROWNED POTATOES

3-1/2 or 4 pounds shoulder of lamb
2 cups stale bread crumbs
1 tablespoon fine