Veal 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. Simmer 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.

Stir the baking-powder and salt into the flour, and rub in the lard with a spoon until the whole is thoroughly mixed. Add enough milk to moisten the flour, and make a dough, taking care not to make the mixture too wet. Flour the baking-board, roll the dough out an inch thick, and cut out as for biscuit. Put the pieces on a plate, set the plate in a steamer over the stew, and steam twenty minutes. When the dumplings are done, place them on a platter, and with a skimmer lift the meat and potato from the kettle and lay them on the platter. Add the milk and butter to the gravy in the kettle, and thicken with a little flour stirred to a thin, smooth paste with water. Pour the gravy over the meat and dumplings. If the stew should seem quite boiled down, the dumplings should be steamed over a separate kettle of boiling water, as the rapid boiling necessary for their cooking reduces the stew very much.

Another mode of cooking the dumplings is to boil them in with the stew ; but they are very apt to be heavy unless served the moment they are done, which in some homes is not always possible. The steamed dumplings can always be relied upon to be light.

Veal Loaf

This may be served cold for luncheon or tea, or hot with the sauce given in the recipe.

Two and a-half pounds of veal. One-half pound of salt pork. Two tea-spoonfuls of salt. One-half tea-spoonful of pepper. One tea-spoonful of chopped onion. One-half cupful of cracker crumbs. One-quarter cupful of water or stock. One egg.

Two table-spoonfuls of butter. One-half tea-spoonful of sage.

Chop the veal and pork very fine, and add the other . ingredients, except the butter. Mix all well together with the hands. Butter a small pan or deep pie-tin, and 11 press the mixture into it like a loaf, making it about three inches high. Cook for two hours in a rather hot oven, basting with another half cupful of water or stock in which the butter has been melted. Serve with the follow-lowing sauce:

Two table-spoonfuls of butter. Two table-spoonfuls of flour. One cupful of milk. Salt and pepper to taste.

Heat the butter hot, and stir in the flour. When the above ingredients are well browned, draw the pan back and slowly add the milk. Boil three minutes, stirring all the time; add salt and pepper, and set back to keep hot. Pour into the sauce the gravy that remains in the pan after baking the loaf, and having stirred the sauce well, turn it over the loaf and serve.