Boiled Beef And Carrots
|Beef bottom round||4 Pound|
|Onion||1 Large (Stuck With 2 Cloves)|
|Onions||6 Small (Use Whole Ones)|
|All purpose flour||2 Cup (32 tbs)|
|Chopped parsley||3 Tablespoon|
Into large pot put beef, large onion, peppercorns, bay leaf, parsley stems, sprig of thyme, enough water to cover meat, and a little salt.
Slowly bring to boil, remove any scum that rises to surface.
Put lid on pot; simmer 1 hour.
Peel and quarter carrots and turnips lengthwise.
Remove herbs and large onion from pot.
Add carrots, turnips, celery, and small onions to pot, simmer 1 hour.
Make dumplings: Sift flour with pinch of salt.
Mix in finely shredded suet, herbs, and pepper.
Mix in water to make light dough.
Divide into pieces about size of small walnut, rolling between hands.
Drop dumplings into boiling liquid around meat; cover pot.
Cook about 15 to 20 minutes.