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.