Veal Dumplings With Escarole In Broth Recipes

WINTER BROTH WITH DUMPLINGS THE WAY MY NANA MAKES

Steps:

• In a very large pan, heat the oil or butter very gently.
• Over a low light, add the leeks, turnip, carrots and celery, toss around to coat in oil and then put on the lid.
• Shaking the pan at regular intervals, allow the vegetables to 'sweat' for about 10 minutes.
• Now add the rest of the vegetables, make the stock cubes up with the water and add this, along with the herbs and a touch of salt and pepper (you can taste and re-season later) Bring to the boil, replace the lid, and simmer for at least an hour to bring out the flavours of the vegetables.
• Add the barley or lentils after about 20 minutes cooking time.
• Meanwhile, make the dumpling mix by combining the dry ingredients and mixing to a soft but not sticky dough with cold water.
• Divide this into small pieces about the size of a golf ball and drop one by one into the simmering soup.
• Replace the lid and cook for 15-20 minutes, by which time the dumplings should have puffed up and become light and fluffy.
• Serve with lots of crusty bread and butter!

VEAL BROTH

Steps:

• Combine all ingredients in a kettle and cook three to six hours or until the liquid is reduced to about three cups.
• Line a sieve with cheesecloth and strain the stock. Carefully skim or pour off all trace of fat. Cook the clear broth until reduced to two cups.

MENNONITE VEAL WITH DUMPLINGS

Steps:

• In a large heavy saucepan over medium-high heat, melt butter.
• Add veal and onion (and carrot if using) to pan and let veal brown just a little bit; add mushrooms and continue to cook for 2 or 3 minutes more.
• Season with salt and pepper and stir.
• Cover veal entirely with boiling water and turn heat down to a simmer; let simmer for 30-45 minutes, or until veal is tender.
• Make egg dumplings: In a large bowl, combine all dry ingredients together, then add melted shortening or margarine, beaten egg and just enough milk to make a moist, stiff batter.
• Drop/plop dumplings onto simmering mixture with large spoonfuls and cover tightly with lid.
• Turn heat up to medium-high and let simmer for 15 minutes, DO NOT PEEK.
• After 15 minutes, remove lid and take pot off heat, cover with parsley, and serve at table straight from pot.
• Variation: Remove dumplings to serving bowl, using a slotted spoon remove veal and veggies to a serving bowl, then thicken broth as you would gravy and serve on the side; I usually don't bother though: if you want it a little thicker, shake veal pieces in flour before you brown them.
• Variation#2: Add a big handful of frozen peas just before you add dumplings to the pot.