Veal Casserole And Dumpling Topping
|Veal cutlets||2 Pound|
|Water||2 3⁄4 Cup (44 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Cream of chicken soup||1 Can (10 oz)|
|Canned onions||1 Pound (1 can)|
|Flour||2 Cup (32 tbs)|
|Baking powder||4 Teaspoon|
|Poultry seasoning||1 Teaspoon|
|Celery salt||1 Teaspoon|
|Poppy seeds||1 Tablespoon|
|Salad oil||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Bread crumbs||1 Cup (16 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Cream of chicken soup||1 Cup (16 tbs)|
Cube 2 lbs.veal cutlets.
Roll in flour and paprika.
Brown thoroughly in 1/4 cup of shortening.
Add salt and pepper and a cup of water; simmer for 30 minutes.
Pour into a casserole dish.
Heat 1 can of cream of chicken soup and 1 3/4 cups of water in the meat skillet.
Stir constantly and bring to a boil; pour over the veal.
Drain the 1 lb.can of small onions and pour the onions over the veal.
Dot with butter-crumb dumplings.
Dumplings: Sift together the flour, baking powder, salt, poultry seasoning, celery salt and poppy seeds.
After sifting together, add 1/4 cup of salad oil and 1 cup milk; stir until moist.
Drop by spoonful into mixture of 1/4 cup melted butter and 1 cup bread crumbs.
Place dumplings on top of casserole & bake in oven.
When ready to serve, pour over the individual servings a cream sauce made by adding 1 cup of sour cream to 1 cup of cream of chicken soup.
Garnish with pimento.