Beef Broth and Dumplings

Ingredients

• two pounds of the lower portion of a round of beef
• sufficient water to cover it
• a bay leaf
• six cloves
• an onion
• a veal bone
• thickening of butter rolled in flour
• two breakfastcupfuls of any finely chopped vegetables
• an equal quantity of the cooked meat also chopped up

Method

1. 1

   Boil beef in water with bay leaf, cloves, onion, and veal bone until tender.

2. 2

   Strain and thicken with butter and flour.

3. 3

   Add chopped vegetables and meat, cover, and simmer gently.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 256. The excerpt below is the record exactly as published.

Beef Broth and Dumplings.) Put two pounds of the lower portion of a round of beef into a saucepan with sufficient water to cover it ; add a bay leaf, six cloves, an onion, a veal bone, and any beef trimmings that may be handy. Boil well until the meat is .done and tender, skimming frequently. Pour the soup through a fine sieve into another sauce- pan, boil up once more, and stir in a thickening of butter rolled in flour. Put two breakfastcupfuls of any finely chopped vegetables into the soup, as well as an equal quantity of the cooked meat also chopped up

Cook this with the app: pantry check, scaling, and the assistant.