Plain Meat Stew with Dumplings

Ingredients

• Cut the meat into half-ounce pieces,
• Add vegetables, potatoes, turnips, cut in pieces as large as the meat,
• Allow two tablespoonfuls of flour for every pint of water used in making the stew.
• Add to this one-half teaspoon of salt
• and one-fourth to one-half teaspoon of pepper.

Method

1. 1

   Put the meat in cold water, bring to a boil, then simmer for two hours.

2. 2

   Add vegetables and bring to a boil again.

3. 3

   Simmer for thirty minutes, then add seasoning and thickening.

4. 4

   Place dumplings on top and cook for ten minutes longer.

Nutrition per serving

As published

This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 38. The excerpt below is the record exactly as published.

Plain Meat Stew with Dumplings Cut the meat into half-ounce pieces, put on in cold water, allow it to come rapidly to a boil, then reduce the temperature and simmer for two hours. Add vegetables, potatoes, turnips, cut in pieces as large as the meat, carrots in quarter-inch slices, onions sliced or finely minced, and bring the whole again to a boil. After this allow the stew to simmer for thirty minutes, then add the seasoning and thickening, and allow to boil for a minute or two. Lastly place the dumplings on the top of the meat and vegetables, and cook the stew, closely covered, for ten minutes longer. Stew can be served in a large, deep platter, with a border of small dumplings, and garnished with cress. Or a piled-up border of well-done, dry, flaky rice may be effectively used, or a border of well-seasoned mashed potato. If potato is used the platter may be set for a moment in the broiling oven of a gas range to brown the . border. To Thicken and Season Stew. Allow two tablespoon- fuls of flour for every pint of water used in making the stew. Add to this one-half teaspoon of salt and one-fourth to one-half teaspoon of pepper.

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