Veal Hot Pot with Dumplings

Ingredients

• 1 lb. fleshy veal
• 2 or 3 oz. fat bacon
• A small bunch of herbs
• 1 tea-sp. baking powder
• 6 oz. flour
• 1 or 2 oz. butter
• Milk or water
• Salt
• Pepper

Method

1. 1

   Wipe the veal and cut it in small pieces free from skin and bone; cut the bacon also in small pieces and put them both into a saucepan with hot water to cover them.

2. 2

   Season with pepper, salt if necessary, and the bunch of herbs.

3. 3

   Stew slowly on the stove or in the oven until the veal is tender, about 1 hour.

4. 4

   Prepare the dumplings by sieving the flour, salt, and baking powder into a basin and rubbing in the butter until free from lumps.

5. 5

   Mix lightly with water or milk into a softish dough.

6. 6

   Turn the veal into a hot-pot dish and put the dough shaped in spoonfuls on top.

7. 7

   Bake in a moderate oven until the dumplings have risen and are well cooked, about 30 minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 375. The excerpt below is the record exactly as published.

Veal Hot Pot with Dumplings 1 lb. fleshy veal. 2 or 3 oz. fat bacon. Hot water. A small bunch of herbs. Salt. Pepper. 6 oz. flour. 1 or 2 oz. butter. 1 \ tea-sp. baking powder. Milk or water

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