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Boovashenkel (Boy's Legs), Pennsylvania Dutch

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3 lbs beef
salt & pepper
6 c water
2 c flour sifted with 2 t baking powder
1 t lard

2 T butter
6 potatoes
2 to 3 onions
1 T butter
2 t chopped parsley
3 eggs
1 c bread crumbs
1/2 c milk

Rub the beef with salt and pepper, place in a large kettle, cover with water, simmer for about 2 hours on top of stove. Skim the fat from the surface and save for the gravy. Make a paste of the flour, baking powder, lard, and 2 T butter. Roll out thin on a floured board. Cut into 8-inch circles. Slice the potatoes and onions very thin, boil quickly in salted water until tender. Mix with 1 T butter, parsley, and beaten eggs. Spread this mixture on the dough circles, roll them up as for jelly roll, press edges tightly together. Drop the rolls into the boiling stew with the beef. Cover kettle tightly and steam for about 1/2 hour, when the dumplings should be thoroughly cooked. Pour the fact saved from the stew into the frying pan, adding lard if needed. Brown bread crumbs in this, add the milk, stir as the gravy thickens. Place beef and dumplings on hot platter, pour gravy over them. 6 portions.

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