Recipe For Cooking Veal Pot Pie

Wipe a piece of veal from the shoulder and cut into pieces for serving; add a half-inch strip of salt pork or bacon for each piece of veal, cover with cold water, put over the fire and bring quickly to the boiling point, then, after boiling five minutes, skim and let simmer until the meat is tender. When nearly tender, add salt and pepper to season, and a biscuit mixture cut into rounds. Cook ten minutes without lifting the cover. Serve the meat in the centre of the platter, the dumplings at the ends and the sauce, thickened, if needed, with flour and water, over the whole. Parboiled potatoes with other vegetables may be cooked in the stew. In this case the dumplings should not be added until the potatoes are half cooked. If there be a lack of broth, a cup of tomato purée may be added. The dumplings may be steamed fifteen minutes over a saucepan of boiling water. This is usually preferable, to avoid removing them from the fire until the instant of serving. The beaten yolks of two eggs, diluted with half a cup of cream and added to the sauce, give a richer dish.

Recipe For Making Dumplings

1 pint of flour. 1/2 teaspoonful of soda or 3 teaspoonfuls of baking-powder. 1/2 teaspoonful of salt. 2 teaspoonfuls of cream of tartar. About 1 cup of sweet milk.

The dough should be as soft as can be handled; pat out half an inch thick and cut into small rounds.