Beef Bump with Dumplings

Ingredients

• Cover four or five pounds of the rump of beef
• salt the water to taste
• One pint and a half of flour
• one teaspoon of lard
• two heaping teaspoons of baking powder
• one beaten egg

Method

1. 1

   Cover beef with cold water, skim when boiling, and boil until tender.

2. 2

   Strain broth for gravy.

3. 3

   For dumplings, mix flour, lard, salt, and baking powder, wet with hot water, add egg, and make stiff dough.

4. 4

   Boil dumplings for ten minutes.

5. 5

   Serve with gravy.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 83. The excerpt below is the record exactly as published.

Beef Bump with Dumplings Cover four or five pounds of the rump of beef with cold water. Skim when it comes to a boil, salt the water to taste, and boil four or four and one-half hours until very tender. Remove from the pot and place in a colander over hot water, and cover to keep moist. Strain the beef broth through a soup strainer, take out some for gravy, and return the rest in which to boil dumplings« Thicken the gravy no thicker than cream. Pour some over the meat and serve the rest in a gravy boat. Dumplings One pint and a half of flour, one teaspoon of lard, a little salt, two heaping teaspoons of baking powder. Mix these, wet- ting with hot water. When partly mixed, add one beaten egg

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