Potted Veal With Dumplings Recipe
Ingredients
| 2-pound veal shoulder | ||
| Onion | 1 , thinly sliced | |
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Worcestershire sauce | 1/2 Teaspoon | |
| 2 cups diced raw potatoes | ||
| Carrots | 6 , thinly sliced | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Dumplings | ||
Directions
With electric knife cut meat into 1-inch cubes.
Simmer veal and onion in 1 quart water for 1 hour.
Add salt, pepper, Worcestershire sauce, potatoes and carrots.
Continue cooking 15 minutes longer.
Blend together flour and 1/4 cup cold water; add to pan juices and stir about 1 minute or until slightly thickened.
Prepare Dumplings and drop by teaspoon-fuls on top of meat.
Cover tightly and steam 12 minutes.
Simmer veal and onion in 1 quart water for 1 hour.
Add salt, pepper, Worcestershire sauce, potatoes and carrots.
Continue cooking 15 minutes longer.
Blend together flour and 1/4 cup cold water; add to pan juices and stir about 1 minute or until slightly thickened.
Prepare Dumplings and drop by teaspoon-fuls on top of meat.
Cover tightly and steam 12 minutes.
Chef
