2 lb Veal Stew Meat, Cubed
2 Onions, Chopped
1/2 c Parsley, Chopped
1 ts Salt
1/4 ts Pepper
DUMPLINGS:
2 c All Purpose Flour,
2 ts Baking Powder
1 ts Salt
1 c Milk
Place the meat, onions and parsley in a Dutch oven. Add salt and
pepper. Add water to just cover. Cover. Simmer until the meat is
tender (1-1 1/2 hours). Prepare the dumpling batter while the meat
cooks: Sift the flour with the baking powder and salt. Add the milk.
Beat until the dough is smooth. Set aside until the meat is ready.
Drop the dumpling batter by the tablespoonful on top of the simmering
meat. Cover tightly. Simmer for 10 minutes. Serve immediately.
Yields
4 servings
