One cupful of flour, sifted twice, with a teaspoonful of Cleveland's baking powder, and half a teaspoonful of salt; half a cupful of milk; one teaspoonful of butter. Rub or chop the butter into the prepared flour, wet up with the milk into a soft dough; flour your hands well, and handling as lightly as possible, form the dough into balls, and drop into boiling water. Cook ten minutes. They should be ready at the same time with the gravy, as they get clammy with waiting.

This stew is good when made with lean mutton.