Potted Veal With Dumplings
|Veal shoulder||2 Pound|
|Onion||1 , thinly sliced|
|Worcestershire sauce||1⁄2 Teaspoon|
|Diced potatoes||2 Cup (32 tbs)|
|Carrots||6 , thinly sliced|
|All purpose flour||1⁄4 Cup (4 tbs)|
With electric knife cut meat into 1-inch cubes.
Simmer veal and onion in 1 quart water for 1 hour.
Add salt, pepper, Worcestershire sauce, potatoes and carrots.
Continue cooking 15 minutes longer.
Blend together flour and 1/4 cup cold water; add to pan juices and stir about 1 minute or until slightly thickened.
Prepare Dumplings and drop by teaspoon-fuls on top of meat.
Cover tightly and steam 12 minutes.