A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Make sure to skim the stew well to remove all scum. Cover the pan tightly to prevent steam from escaping during the final cooking stage.
Preserved exactly as written in the original source
Cut up two or three pounds of veal into pieces three inches long and one thick
Wash it, put it into your stewpan with two quarts of water
Let it boil, skim it well
When all the scum is removed, add pepper and salt to your taste, and a small piece of butter
Pare and cut in halves twelve small Irish potatoes, put them into the stewpan
When it boils, have ready a batter made with two eggs, two spoonfuls of cream or milk, a little salt, and flour enough to make it a little thicker than for pancakes
Drop this into the stew, a spoonful at a time, while it is boiling
When all is in, cover the pan closely so that no steam can escape
Let it boil twenty minutes and serve in a deep dish
Modern guidance to help you succeed with this vintage recipe
Veal's delicate muscle fibers and abundant connective tissue break down gently during simmering, releasing collagen that thickens the broth into a silky sauce. Skimming removes coagulated proteins (scum) that would make the stew cloudy and bitter. The egg-enriched dumplings steam in the trapped moisture, creating light, fluffy pillows that absorb the flavorful broth. Closing the lid tightly creates a pressurized environment that cooks the dumplings through while keeping the stew moist.
The veal stew base (without dumplings) can be made up to 2 days ahead. Cool completely, then refrigerate in an airtight container. Any fat will solidify on top and can be easily removed. Reheat to a boil before adding fresh dumpling batter and proceeding with the recipe.
Store leftover stew with dumplings in an airtight container in the refrigerator for up to 3 days. Note that dumplings will absorb liquid and become softer upon storage. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if the stew has thickened too much. Do not freeze, as the dumplings will become gummy when thawed.
AI-generated tips from Chef Cecil's culinary database
The veal stew base (without dumplings) can be made up to 2 days ahead. Cool completely, then refrigerate in an airtight container. Any fat will solidify on top and can be easily removed. Reheat to a boil before adding fresh dumpling batter and proceeding with the recipe.
Store leftover stew with dumplings in an airtight container in the refrigerator for up to 3 days. Note that dumplings will absorb liquid and become softer upon storage. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if the stew has thickened too much. Do not freeze, as the dumplings will become gummy when thawed.
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