Beef Stew with Dumplings

Ingredients

• Cut the meat into small pieces.
• Dredge with salt, pepper and flour.
• Cut two onions.
• one small white turnip.
• half a small carrot.
• add six or eight small potatoes.
• One pint of flour for dumplings.
• half a teaspoonful of salt.
• two teaspoonfuls of baking-powder.
• one scant cup sweet milk.

Method

1. 1

   Brown the beef in drippings or salt pork.

2. 2

   Add chopped onions, turnip, carrot, and cover with boiling water.

3. 3

   Simmer for 2-3 hours.

4. 4

   When tender, add potatoes.

5. 5

   For dumplings, mix flour, salt, and baking powder with milk to form a dough.

6. 6

   Drop into boiling stew and cook for 10 minutes.

Nutrition per serving

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 7. The excerpt below is the record exactly as published.

Beef Stew with Dumplings ; Celery ; White Bread and Butter ; Rice Pudding. Supper.- Milk Toast ; Crackers and Cheese ; Cocoa. Beef Stew, with Duhi'lings.— Cut the meat into small pieces. Dredge with salt, pepper and flour (if not previously cooked) and brown all over in drippings or salt pork. Put it into the stew-pan. Cut two onions, one small white turnip and half a small carrot into half-inch dice. Add them to the stew. Add boiling luate-r ^no\y%\\. to cover, and simmer two or three hours. When the meat is tender add six or eight small potatoes. Season to taste. DuMrLiNGs.— One pint of flour, half a teaspoonful of salt, two teaspoonfuls of baking-powder. Mix with one scant cup sweet milk into a dou^h soft enough to handle easily. Pat it out half an inch thick. Cut in small rounds, or mix softer and drop by the spoonful into the boiling stew. Cook ten minutes. Serve. FRIDAY, JAN. Breakfast.— Whole Wheat Mush, with Cream ; Warmed- ^J Over Stew ; Hot Baked Sour Apples ; White Bread and ^^ Butter ; Coffee. Dinner.— Baked Halibut ; Baked Sweet Potatoes; Baked White Potatoes ; Bread and Butter ; Blanc-Mange. Supper,— Buttered Toast ; Cheese; Canned Strawberries, Cake: Milk ; Tea, Baked Sour Apples.— Pick out sound apples. Core them and place in a baking dish. Fill each apple center with white sugar, and pour a little water in the dish. Bake until apples are very soft. SATURDAY, JAN. Breakfast.— Oatmeal, with Cream ; Creamed Fish ; ■ Warmed Potatoes; Bread and Butter* Coffee. ^ Dinner.— -Broiled Beef Steak ; Mashed White Potatoes; Canned Stewed Tomatoes; Bread and Butter; Hot Apple Pie and Cheese. Supper. — Baked Beans; Boston Brown Bread; Apple Sauce, Cake ; Tea. Cre.a,med Fish.— Pick cold broiled or baked halibut into small pieces, taking out all bones. Boil one cup of milk, one teaspoon- ful of butter and one heaping teaspoofui of flour. (Mix the flour with a very ilttle milk, so that it will be smooth.) When boiling add the fish, and serve as soon as creamy. SUNDAY, JAN. 8 Breakfast.— Oranges ; Fried Oysters; Fried Potatoes; Buttered Toast ; Coffee. Dinner.— Roast Chicken; Celery; Sweet Potatoes; Mashed Potatoes ; Gravy ; Bread and Butter ; Apple Pie ; Cheese. Supper.— Thin Bread and Butter; Cheese; Canned Pears; Chocolate Cake. Chocolate Cake.— Ctjia":- A piece of butter the size of a butternut, (beaten till creamy.) i cup sugar, \ egg, (beaten light,) 73 cup milk, i-i cup flour, i heaping teaspoonful baking powder. Filling -.—yi^Xx 1 square chocolate. Add, when melted, i cup su- gar 5 tablespoonfulsof milk. Boil three minutes. Add i tea- spoonful vanilla. Beat with an egg-beater till cool enough to spread on cake. MONDAY, JAN. Breakfast.— Hominy, with Cream; Boiled Eggs; Warmed ^^V Potatoes, Bread and Butter ; Coffee. ^^ Dinner.— Chicken Soup and Crackers; Slice of Ham, Broiled ; Mashed White Potatoes ; Turnips; Bread and Butter ; Oranges. Supper,— Chicken Croquettes ; Bread and Butler ; Apple Sauce ; Chocolate. Chicken Croquettes. — One cup cold chicken, chopped very fine and seasoned with half a teaspoonful of salt,

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