Crack the knuckle well and put over the fire with four slices of corned ham cut into dice, or as much salt pork (the ham is nicer), a carrot minced, an onion sliced thin, a tablespoonful of chopped parsley, and a tomato cut up small. Cover with a quart of boiling water, and cook slowly two hours. Season them to taste with pepper and salt, put on the lid and cook one hour longer, or until the meat slips easily from the bones. Take out the bones, arrange the meat upon a hot dish, surround it with the dumplings, and pour over all the gravy when you have strained it, thickened it with flour, and boiled it one minute.