Dumplings for Stew
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 1/2 cps sifted all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp celery salt
1/8 tsp powdered nutmeg
1/2 cp milk
2 tbsp finely cut parsley
1 - Mix and sift dry ingredients together.
2 - Beat egg.
3 - Combine with milk.
4 - Stir into dry ingredients.
5 - Beat well.
6 - Drop mixture by tablespoonfuls into gently boiling thickened stew.
7 - Cook uncovered 15 minutes.
8 - Turn dumplings frequently with spoon, basting with gravy in stew.
9 - When ready to serve stew and dumplings, add sprinkling of parsley.
10 - Makes 12 dumplings.
Most people today prefer very small dumplings. Use teaspoon for
dropping dough onto stew. This recipe makes 24 small dumplings.
My family will embrace any meat dish boasting dumplings. Why
do women think they're so difficult? Nothing to it.