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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