Veal Loaf
INGREDIENTS:
1 Thick slice of ham, 2 to 3 DUMPLINGS:
-lbs. 2 c Flour 1 egg
(precooked or boiled until 4 ts Baking 3 tablespoons
-tender) Powder melted
Country dried apples or -butter
Unsweetened pie-sliced 1/4 ts Pepper milk
-apples 1 ts Salt
2 tb Brown sugar
1 Thick slice of ham, 2 to 3 DUMPLINGS:
-lbs. 2 c Flour 1 egg
(precooked or boiled until 4 ts Baking 3 tablespoons
-tender) Powder melted
Country dried apples or -butter
Unsweetened pie-sliced 1/4 ts Pepper milk
-apples 1 ts Salt
2 tb Brown sugar
Apples and buttons, this best-known of all Pennsylvania Dutch dishes is called. Truly a meal in itself, it contains proteins, starch and carbohydrates in a giant slab of ham surrounded by raised dumplings and stewed apples.
To prepare, add apples and their liquid to ham and boil for one hour. If dried apples are used, they should be soaked overnight first. Add brown sugar. Prepare dumplings by sifting together flour, baking powder, salt and pepper. Stir in well-beaten egg, butter and enough milk to make a stiff but moist batter. Drop batter by large spoonfuls into main dish, cover tightly and steam for about 20 minutes. Frozen oven-ready yeast biscuits may be substituted for the dumpling batter.
To prepare, add apples and their liquid to ham and boil for one hour. If dried apples are used, they should be soaked overnight first. Add brown sugar. Prepare dumplings by sifting together flour, baking powder, salt and pepper. Stir in well-beaten egg, butter and enough milk to make a stiff but moist batter. Drop batter by large spoonfuls into main dish, cover tightly and steam for about 20 minutes. Frozen oven-ready yeast biscuits may be substituted for the dumpling batter.