Veal Potpie Recipe

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Instructions

Take 2 or 3 pounds of veal, the knuckle or any pieces that are not too thin or stringy.
Trim off the skin, take out the small bones, and cut the meat into convenient and attractive pieces for serving.
Pack closely in a stewing-pan and cover with boiling water.
As soon as it boils skim, add 2 teaspoons of salt, a saltspoon of pepper, 1 small onion, sliced, and let it simmer two hours.
Have 6 medium-sized potatoes pared and soaking in cold water.
Put them in with the meat and boil until nearly done.
While the potatoes are cooking, make a short biscuit dough; have the stew boiling rapidly and drop the dough in spoonfuls on the top--the liquor should be cooked away so that the crust will not sink into it, but rest on the top of the meat and potatoes, and cook by the steam.
Cover closely at once, and cook rapidly fifteen minutes without raising the cover.
Another five minutes' cooking should not harm the dumplings, if kept covered and boiling.
Take up the dumplings and put in the warm oven at once, taking care that the cool air does not strike them suddenly.
Add to the pie 2 teaspoons of Worcestershire sauce and half a teaspoon of kitchen bouquet, stir just enough to blend, turn into a deep serving-dish with the dumplings laid carefully on the top.
A cup of stewed and seasoned tomato, added just before the dumplings are put in, is a good addition.
If there is too much of the gravy to pour over the meat and potato, serve the remainder in a gravy-dish.
Double the amount of dough needed for the pie made, and have the remainder rolled out at once and made into biscuit that can be baked for a dessert to be eaten with fruit.