Veal Stew with Dumplings

Ingredients

• 3 lbs. of veal
• 2 small onions
• 5 potatoes
• 1 tablespoon of butter
• 1 cup of milk
• 1 pt. of flour
• large tablespoon of lard
• 1 teaspoon of baking powder
• 1 teaspoon of salt

Method

1. 1

   Cut veal into pieces, place in a kettle with onions, salt, and pepper, and cover with water.

2. 2

   Simmer until tender.

3. 3

   Add potatoes half an hour before serving.

4. 4

   For dumplings, mix flour, lard, baking powder, and salt, moisten with milk, roll out, and steam or boil.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 243. The excerpt below is the record exactly as published.

VEAL STEW WITH DUMPLINGS.— The ends of the ribs, tfhe neck and the knuckle may be utilized for the stew. Take 3 lbs. of veal, 2 small onions, 5 potatoes, 1 tablespoon of butter, 1 cup of milk, salt and pepper. Cut the meat into pieces the size of a teacup and place them in a kettle with the onion, salt and pepper, and enough water to just cover them. Simmer gently until the meat is tender, about and hr. being generally sufficient. Strips of salt pork COOK COUNTY COOK BOOK 353 are sometimes cooked in with the veal and add much to the flavor. Half an hr. before serving add the potatoes, cut in halves, and boil them with the meat. Use for the dumplings: 1 pt. of flour, large ^ tablespoon of lard, 1 teaspoon of baking powder, 1 teaspoon of salt

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