Veal Stew with Dumplings

Ingredients

• Three pounds of veal
• Two small onions
• Five potatoes
• One table-spoonful of butter
• One cupful of milk
• Salt
• Pepper
• One pint of flour
• One-half a large table-spoonful of lard
• One tea-spoonful of baking-powder
• One tea-spoonful of salt
• Milk to moisten

Method

1. 1

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

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 for 20 minutes.

5. 5

   Serve with the stew.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 67. The excerpt below is the record exactly as published.

EAL STEW, WITH DUMPLINGS. The ends of the ribs, the neck and the knuckle may be utilized for a stew. Three pounds of veal. Two small onions. Five potatoes. One table-spoonful of butter. One cupful of milk. Salt and pepper. Cut the meat into pieces the size of a tea-cup, and place them in a kettle with the onion, salt and pepper and enough water to just cover them. Smimer gently until the meat is tender, about an hour being generally sufficient. Strips of salt pork are sometimes cooked in with the veal and add much to the flavor. Half an hour before serving add the potatoes, cut in halves, and boil them with the meat. Use for the dumplings One pint of flour. One-half a large table-spoonful of lard. One tea-spoonful of baking-powder. One tea-spoonful of salt. Milk to moisten

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