This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
1 1/2 pounds shank, neck, plate, flank, rump or brisket
1 1/2 teaspoons salt
1/4 teaspoon pepper
Wipe meat, remove from bone, cut in cubes of about one and one-half inch. Mix flour with salt and pepper and dredge the cubes of meat with it. Cut some of the fat from the meat and heat in a frying-pan. When part of the fat has tried out, add the cubes of meat and brown the surface, stirring constantly to prevent burning. Put this meat, with the melted fat in which it was browned, into the stew-kettle. Add enough boiling water to cover the meat or a pint of tomatoes, stewed and strained, and simmer until the meat is tender (about three hours).
The carrots and turnips are to be added during the last hour of cooking, and the potatoes twenty minutes before serving time. Fifteen minutes before serving time, add the dumplings to the stew.
Dumplings - No. 1.
2 cups sifted flour
1 teaspoon salt
4 teaspoons baking powder
1/4 teaspoon pepper
1 egg, well beaten
Sift dry ingredients together. Add egg, melted shortening and enough milk to make a moist, stiff batter. Drop by teaspoons into boiling liquid. Cover very closely and cook for 18 minutes. Makes 2 dozen dumplings.
These dumplings may be steamed in another kettle, as in fol-lowing recipe.
2 cups flour
4 teaspoons baking-powder
1/2 tablespoon fat
1 teaspoon salt 3/4 cup milk
Sift together the dry ingredients and rub in the fat. Add enough milk to moisten the flour, but do not make the mixture too wet. Roll out the dough on a board, making it about one inch thick, and cut with a biscuit cutter. Put the pieces on a plate in a steamer and steam twenty to thirty minutes. It is better not to steam the dumplings over the stew, as the rapid boiling required reduces the gravy too much. These dumplings may be cooked on top of the stew, as in the recipe above, but they will be lighter if steamed.