2 lbs stewing beef
6 c water
1 1/2 t salt
6 medium sized potatoes
2 c flour
3 T milk or water
1 t minced onion
1 t minced parsley
Cook meat in salt water until it is
tender. Remove mat from broth; add minced onion and parsley to broth. Bring to a boiling point and add alternate layers of cubed potatoes and squares of dough.
To make dough, beat egg and add milk. Add flour to make s
stiff dough. Roll out paper thin and cut in inch squares. Keep broth boiling while adding dough squares in order to keep them from packing together. Cover and cook for 20 minutes, adding more water if needed. Add meat
and stir through potpie. Serves 6 to 8.