Boova Shenkel - Boys' Legs - Beef With Potato Dumplings
A thrifty way to stretch a meal. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947,
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INGREDIENTS
Nutrition- 3
- salt and pepper, to taste
Mashed Potatoes
- 12
- 3tablespoons butter
- 2
- 1
- 3
Pastry
- 2 1⁄2
- 2teaspoons baking powder
- 1⁄2teaspoon salt
- 4
- 7 -8tablespoons cold water
Milk Sauce
- 3
- 1cup dry bread, diced
- 1⁄2cup milk
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DIRECTIONS
- Cover meat with water or broth; add seasonings to taste and cook slowly for 2 1/2 to 3 hours.
- Cook potatoes until tender.
- Drain; add butter, salt and pepper to taste, parsley and onion.
- Mix well.
- Beat eggs; add to potatoes and beat mixture lightly.
- Let stand until pastry is made.
- Sift flour, baking powder and salt together.
- Cut in the 4 tablespoons shortening or butter and add water, using only enough to hold dough together.
- Roll thinly on a floured board and cut into 10" circles (you can use a dinner plate as a guide).
- Spread with some of the potato mixture; fold dough to form a semi-circle, pressing edges together with the prongs of the fork.
- Place on top of the hot meat and broth, cover pot tightly and simmer about 25 minutes.
- While these are cooking, make a sauce of butter or bacon drippings; add bread cubes and brown. Stir in milk.
- Arrange the boova shenkel on a platter and pour milk sauce over.
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