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again on the fire, adding salt and pepper to taste
again on the fire, adding salt and pepper to taste, and any herbs, if desired, and pour in hot water to well cover the mutton; and when boiling nicely put in dumplings made of light bread dough or biscuit dough, and fail not to keep up. the boiling until the dumplings are done. Serve in a covered tureen that will hold the gravy, or juices, as well as the meat, dumplings, etc. If properly managed, when the meat and dumplings are taken up, there will be only juices enough left to
thicken with a trifle of flour, rubbed smooth in a little cold water, or milk for the gravy.
Very Tough Mutton, and Chickens which have worn themselves out by laying eggs and raising many broods, by longer stewing the first day can be made very tender and palatable in the same manner.
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