Veal Potpie with Dumplings

Ingredients

• three pounds of the leg or loin of veal
• half a pound of salt pork
• one onion
• one head of celery
• one tablespoonful butter
• one teaspoonful flour

Method

1. 1

   Cut veal into small pieces and salt pork into thin slices.

2. 2

   Layer pork and veal in a pot, cover with water, and bring to a boil.

3. 3

   Chop onion and celery, add to pot, and simmer for one hour.

4. 4

   Season to taste.

5. 5

   Add dumplings twenty minutes before serving, boil for fifteen minutes, and serve with strained broth over the meat.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 87. The excerpt below is the record exactly as published.

eal Potpie with Dumplinffs Cut three pounds of the leg or loin of veal in small pieces about three inches square. Cut one-half pound of salt pork in thin slices. Lay the pieces of pork in the bottom of pot, then MKATS 15ft add pìeces of veal, then more pork and veal. Cover with tepid water and let it slowly come to a boil. Chop one onion and one head of celery very fine and add to the veal. Let ali simmer for one hour, then season to taste. Be aure you have enough liqnid in which to cook the dumplings. Twenty minutes before serving, pnt in your dumplings, dropping them a spoonful at a tìme. Let them boil steadily for fifteen minutes. Remove at once and dish. Put the meat in the centre of a deep platter and the dumplings round* Strain the broth in which meat and dumplings were cooked, and skim off ali the fat. In a saucepan melt one tablespoonful butter, add one teaspoonful flour

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