Mutton Stew with Dumplings

Ingredients

• 2Y« pounds of meat from the shoulder
• 6 small white onions
• 8 whole peppers
• a bouquet
• 2 even tablespoonfuls salt
• Yt ^^^^^ tablespoonful white pepper
• 1 ounce butter
• 1 tablespoonful fiour
• 1 pint of prepared fiour
• Y« ounce of beef drippings or butter
• 4 tablespoonfuls cold water
• the yolk of 1 egg
• 1 whole egg

Method

1. 1

   Cut meat into pieces, cover with boiling water, cook 5 minutes, drain, put into cold water.

2. 2

   Drain again, cover with boiling water, add salt, white pepper, onions, whole peppers, and bouquet, cover and cook slowly for 2 hours.

3. 3

   Remove bouquet and fat.

4. 4

   Mix butter with flour, add to stew.

5. 5

   Prepare dumplings with flour, drippings, cold water, yolk, and whole egg.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 219. The excerpt below is the record exactly as published.

Mutton Stew with Dumplings.— Procure 2Y« pounds of meat from the shoulder, cut it into 2-inch pieces, place in a sauce- pan, cover with boiling water, cook 5 minutes ; then drain the meat and put it into cold water, let it remain a few minutes; drain once more, put the meat in a saucepan, again cover with boiling water ; add 2 even tablespoonfuls salt, Yt ^^^^^ tablespoonful white pepper, also 6 small white onions, 8 whole peppers, and a bouquet, cover and cook slowly 2 hours ; then remove the bouquet and fat. Mix 1 ounce butter with 1 tablespoonful fiour, add it to the stew ; mix 1 pint of prepared fiour with Y« ounce of beef drippings or butter ; add 4 tablespoonfuls cold water, the yolk of 1 egg, and 1 whole egg

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