Veal Stew with Dropped Dumplings

Ingredients

• two pounds of lean veal
• one quart of boiling water
• an onion peeled
• one cup of flour
• one teaspoon of butter
• one and a half teaspoons baking powder
• one egg
• one-half teaspoon salt
• one-fourth teaspoon white pepper

Method

1. 1

   Cook veal in boiling water until tender, thicken stock, remove veal and onion.

2. 2

   Make dumplings with flour, butter, baking powder, egg, salt, and pepper.

3. 3

   Drop into boiling gravy and cook for 10 minutes.

4. 4

   Serve with carrots as garnish.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 47. The excerpt below is the record exactly as published.

Veal Stew^ with Dropped Dumplins^s. Wipe two pounds of lean veal carefully and put into saucepan, and cook slowly, well covered, until meat is very tender, using about one quart of boiling water. You will want to cook it about one and a half hours. An onion peele'd and put in whole is a nice addition. When the veal is tender thicken your stock about as thick as cream. Remove the veal and onion, and make drop dumplings with one cup of flour, one teaspoon of butter, one and a half teaspoons baking-powder, one egg, one-half teaspoon salt, one-fourth teaspo.on white peppe

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