Veal Potpie

Ingredients

• two pounds shoulder or other cheap cut of veal
• one and one-half cup whole wheat flour
• one heaping teaspoonful baking powder
• one tablespoonful butter

Method

1. 1

   Cut the veal into pieces and brown them in a hot pan.

2. 2

   Add salt and enough water to cover the meat, and cook slowly for two and a half hours.

3. 3

   If the water has boiled off, add a little and drop in dumplings made from flour, baking powder, butter, and enough water to make a soft dough.

4. 4

   Keep the stew boiling, covered, for twenty minutes.

Nutrition per serving

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 30. The excerpt below is the record exactly as published.

Veal Potpie. — Cut two pounds shoulder or other cheap cut of veal in pieces, and brown them in a hot pan ; then add salt, enough water to cover the meat, and cook slowly two and a half hours. If the water has boiled off, add a little and drop in dumplings made as follows : One and one-half cup whole wheat flour, one heaping teaspoonful baking powder, one tablespoonful butter

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