Put
these over the fire in enough cold water to cover the meat well and add
a small onion, sliced. Bring to the boiling point and skim; then simmer
until the meat is tender. Season with salt and pepper a few minutes
before the meat has finished cooking. Next, make a baking-powder biscuit
dough, roll it 1/4 inch thick, and cut it into 1-1/2-inch squares. Then
examine the meat to see how much of the liquid has evaporated. If the
liquid is too thick, add boiling water to thin it. Drop in the squares
of dough, cover the pot tight, and boil for 15 minutes without
uncovering.
If potatoes are desired in a pie of this kind, cut them into thick
slices and add the slices about 10 minutes before the dough is to be put
into the broth, so that they will have sufficient time in which to cook.
15. Veal Stew.--The cheaper cuts of veal can be used to advantage for
making veal stew. Such a dish is prepared in the same way as beef stew,
which is explained in _Meat_, Part 1, except that veal is substituted
for the beef. Vegetables of any desired kind may be used in veal stew,
and the stewed or boiled dumplings mentioned in the beef-stew recipe may
or may not be used. As the vegetables and the dumplings, provided
dumplings are used, increase the quantity of meat-flavored food, only
small portions of the meat need be served.
16. Jellied Veal.--The large amount of gelatine contained in veal may be
utilized in the preparation of jellied veal.
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