Cut two pounds of lean pork into pieces an inch long and half an inch wide; cover with cold water, put in some thin slices of peeled lemon, a little chopped parsley and minced celery, and stew slowly half an hour. Add, then, four potatoes, sliced very thin and parboiled for ten minutes in another vessel. Season with pepper and salt and dredge in a tablespoonful of flour. A table-spoonful of catsup is an improvement. Cover closely and cook until the meat is ready to drop to pieces. Stir in a tablespoon-ful of butter, rolled in flour, boil up and put the pork into a covered deep dish, leaving the gravy in the saucepan. Have ready some strips of biscuit-dough, two inches long and half an inch wide, drop them into the boiling gravy and cook ten minutes. Lay half of them across the meat in one direction, the rest in another, making squares all over it; pour in the gravy gently and send to table.

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You can cut the biscuit-dough round with a cake-cutter and bake these rounds in the oven by the time the pork-stew is done. Put meat and gravy upon a deep platter and cover with the hot biscuits laid closely together. They are more wholesome than boiled dough.