Veal Pot Pie, Baked Dumplings Recipe 2 ingredients

To prepare this Veal Pot Pie, Baked Dumplings Recipe 2, first have about a pound and a half of veal from the breast or about a pound cut from the thick portion of the leg (cutlet or slice); cut the meat into small pieces, cover with boiling water and let simmer until tender. A slice of bacon or fat salt pork, cut in tiny strips, may be cooked with the veal and will improve the flavor. Turn the meat with broth to nearly cover into a baking dish. Season with half a teaspoonful of salt and a little pepper. Sift together one cup and a fourth of pastry flour, a scant half a teaspoonful of salt and two teaspoonfuls and a half of baking powder; into these work three tablespoonfuls of shortening, then stir in milk or water to make a dough that is not quite as stiff as for biscuits. Cut through and through the dough with a knife, then put it by the spoonful upon the meat, letting it rest upon the meat and cover the surface. Bake about twenty-five minutes.