Veal With Dumplings
|Veal||1 1⁄2 Pound, cut in 1-inch cubes|
|All purpose flour||3 Tablespoon|
|Tomato juice||4 Cup (64 tbs)|
|Monosodium glutamate||1 1⁄2 Teaspoon|
|Bottled hot pepper sauce||6 Drop|
|Diced pared potatoes||1 Cup (16 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Snipped parsley||2 Tablespoon|
|Corn bread mix||10 Ounce (1 Package)|
Coat meat with flour.
In Dutch oven, brown meat slowly on all sides in hot shortening; add tomato juice, salt, monosodium glutamate, and hot pepper sauce.
Cover; simmer (don't boil) for 45 minutes.
Add potatoes, celery, and onion; cover and continue cooking about 30 minutes or till vegetables are almost done.
For corn-bread dumplings, add parsley to corn-bread mix.
Using only 1/2 cup milk, prepare batter according to package directions.
Drop rounded tablespoon of corn-bread batter onto hot bubbling stew.
Cover tightly and cook (don't lift cover) about 10 minutes or till dumplings are done.