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Mutton and Pork Stew.
Neck, or other cheap parts of mutton, 3 Tos.; salt pork, 1/2 lb.; 1 onion; salt and pepper; and parsley, thyme or summer savory, if on hand and liked. DiRections—Cut the mutton into small pieces, % or 1 inch square; the pork into small thin slices; break or slice the onion, dividing the rings if sliced. Put the mutton into a covered stew pan with cold water to cover it. Heat it gradually and. stew 1 hour; then add the slices of pork, and bits of onion, the salt and pepper to taste, and continue the stewing until the meats are perfectly done, at which time, if desired, have ready some pastry, as for meat pie crust; (for 1 qt. of flour 3 table-spoonfuls of lard; 21/2 cups of milk; salt and soda, 1 tea-spoonful each; cream of tartar, 2 teaspoonfuls, work quickly and don't get too stiff, or in these
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