Put the meat into a pot with two quarts of boiling water, half a pound
of salt pork or ham cut into strips, a carrot, two onions, a bunch
of parsley and one of summer savory—all cut fine—two dozen whole
pepper-corns, and stew, closely covered, for three hours. When done,
take the meat from the pot and lay in the dish. Strain the gravy,
thicken with rice-flour, boil up once, and pour over the meat.