Ends of the ribs, the neck or the knuckle may be used for a stew. Cut the meat in small pieces and remove the fine bones. Cover the meat with boiling water; skin as it begins to boil; add 1 onion, 1 teaspoon salt, ¼ teaspoon pepper for each lb. of meat. Simmer till thoroughly tender. Cut 2 potatoes in quarters, soak in cold water and parboil 5 minutes before adding the stew. Thicken with 1 tablespoon flour rubbed smooth in cold water, adding more seasoning if liked. Just before serving add ½ cup cream, water or milk with 1 tablespoon butter or fat. Serve with Dumplings.