Season and cover again and cook slowly until the meat and vegetables are tender, usually about thirty-five minutes. Now add sufficient water to make one and three-quarter cups of gravy.
Prepare the dumpling as follows: Place one quart of boiling water in a saucepan and add one teaspoon of salt. Place in a mixing bowl
One and one-half cups of flour,
One teaspoon of salt,
One-quarter teaspoon of pepper,
Two teaspoons of baking powder,
One onion, grated,
One teaspoon of shortening.
Mix thoroughly and then add one-half cup of water. Form to a dough and drop by the teaspoonful into the boiling water. Cover the saucepan closely and cook for fifteen minutes; then lift on a warm dish and place the dumpling as a border around the platter. Lift the meat and vegetables in the centre and pour the gravy over all.