Dumplings of Veal or Poultry

Name: Dumplings of Veal or Poultry
Ingredients: one-half pound of lean veal chopped fine; two ounces butter; two eggs; two ounces soaked bread; salt and pepper

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 5. The excerpt below is the record exactly as published.

DUMPLINGS OF VEAL OR POULTRY. Cooked or raw meat can be used. Take one-half pound of lean veal chopped fine, two ounces butter, two eggs, two ounces soaked bread, salt and pepper

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