Turn a plate over the meat, and put a clean stone on it to keep the meat under the pickle; turn the meat every day, keeping it in a cool place.
Sunday morning, as soon as breakfast is over, put the meat, pickle, and vegetables, over the fire in a clean pot, and let them stew, _uncovered_, until the pickle is all evaporated and the meat is nicely browned; then sprinkle over it two tablespoonfuls of flour, and let that brown, turning the meat over occasionally; then add enough boiling water to cover the meat, put on the pot cover, and set it where it will simmer gently for at least three hours. During the last half hour boil one quart of potatoes, (cost three cents,) in plenty of boiling water and salt. When the meat is done take it upon a platter, strain the gravy over it, and serve it hot with the boiled potatoes. About half of it will be enough for dinner, and will cost, with the potatoes, thirty-five cents.
=Meat Patties.=--Chop the remainder of the _À la mode_ BEEF; make a suet crust, (cost five cents,) as directed for SUET DUMPLINGS, roll it out quarter of an inch thick, cut it out with a round tin cutter, lay a tablespoonful of the mince-meat on each round, wet the edges of the crust, and fold it over in the shape of an old-fashioned turn-over; pinch the edges together, put the patties on a floured baking-pan, and bake them about half an hour in a moderate oven. When you put them in the oven, put one quart of potatoes, (cost three cents,) to boil in boiling water and salt. When both potatoes and patties are done serve them together; the dinner will cost about thirty cents.
=Boiled Mutton.=--The shoulder of mutton can be bought at the market for about six cents a pound. Choose one weighing not over four pounds, (cost twenty-four cents,) wipe it with a clean, damp cloth, put it into three quarts of boiling water with a tablespoonful of salt, one cents' worth of soup greens, a level teaspoonful of pepper, and boil it gently fifteen minutes for each pound, skimming it as often as any scum rises. About one hour before it is done pare one quart of turnips, cut them in quarters, and boil them with the mutton. Wash one quart of potatoes, pare off a ring from each, and boil them in boiling water. Serve them with the mutton and turnips, saving the broth from the mutton for BREAD BROTH for breakfast. The potatoes and turnips will cost five cents, and the proportionate cost of the mutton will be twelve cents; so the dinner will cost seventeen cents. The remains of the mutton must be saved for MUTTON _rechauffée_, as the basis of the next day's dinner.