Stewed Shin Of Beef With Dumplings - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers
Stewed Shin of Beef (with Dumplings). Time—2½ hours.
1 lb. shin of beef, 2 onions, 2 carrots, 2 turnips, 2 tablespoonfuls flour, 2 oz. dripping or suet; pepper and salt to taste.
Prepare the carrots and turnips and boil them quickly 20 minutes in 1 quart of water. Cut the meat into pieces, fry a light brown in the dripping, then place the pieces in a saucepan. Peel and slice the onions, fry them in the same dripping, then stir in carefully 2 tablespoonfuls of flour to brown. Add the carrots and turnips to the meat, pour the water in which they were boiled into the frying-pan to brown; then add it with the onions, pepper and salt to the meat, etc, and stew slowly 1½ hour.
Dumplings.—½ lb. flour, 2 oz. dripping, 1 teaspoonful baking-powder, 1 teaspoonful salt.
Shred the fat fine and rub it into the flour with the baking-powder and salt. Mix with lukewarm water to a stiff paste. Cut into eight pieces, and roll lightly into dumplings on a floured board. Throw them into a saucepan of boiling water, and boil till they rise to the surface (20 minutes). Add them to the stew 10 minutes before serving.
Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen