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1 soup bone
1 pound boiling beef
1 t salt
1/4 t pepper
1 onion
2 stalk celery Put soup bone in kettle and cover with water, adding beef cut in bite size pieces. Add salt and pepper.
Cook with the whole onion and celery stalks until meat is tender - about 2 1/2 hours. Turn down heat and simmer 1/2 hour longer, while making Knepp or dumplings:
1 pound beef liver
1/2 c chopped onions
1/2 c chopped celery
1/4 c butter
1/4 c shortening
1 c bread crumbs
1 egg
salt and pepper Skin the liver and remove fiber. Put onion and celery through food chopper, measuring 1 cup. Put liver
through the food chopper. Melt butter and shortening and saute the onions and celery in it until golden yellow. Do not brown. Add chopped liver, bread crumbs, beaten egg, and salt & pepper. Blend. Remove soup bone,
onion, and celery from the broth and, when its bubbling, drop the dumplings by spoonful into the stew. Cook 8-10 minutes, when dumplings will start to rise to the surface. Serve at once. Serves 6. |
