Recipes Tried and True

Fowl and Game Recipes

DROP DUMPLINGS FOR VEAL OR CHICKEN. MRS. R. H. JOHNSON.

One full pint of sifted flour, two even teaspoonfuls of yeast powder,

and a little salt. Wet this with enough milk or water to drop from

spoon in a ball; remove your meat or chicken; drop in the balls of

dough; cook five minutes in the liquor; place around the edge of

platter, with the chicken or meat in center; season the liquor and

pour over it.

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