To-day’s Recipe
STEW WITH DUMPLINGS
Cut 21b. of the round of beef into cubes of lin.; put half a cupful of chopped suet into a (pan; when the fat is rendered out remove the crackling, throw the meat into the hot fat, shake it over a hot fire until thoroughly browned, then draw it on to one .side. Add 2 tablespoons of flour, mix, and then add 1 quart of stock or water. Stir until boiling; add a level teaspoonful of salt, a slice of onion, a saltspoon of pepper; cover and cook slowly for several hours. Ten minutes before the stew is done make dumplings with flour, of salt, and 1 of baking powder, with milk to moisten. Drop spoonfuls on top of the stew, and cook 10 minutes, without lifting the lid.
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https://paperspast.natlib.govt.nz/newspapers/DOM19350103.2.22.3
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Dominion, Volume 28, Issue 84, 3 January 1935, Page 4
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134To-day’s Recipe Dominion, Volume 28, Issue 84, 3 January 1935, Page 4
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