Title: Boy's Legs (Boova Shenkel)
Categories: Penn Beef
Yield: 1 Servings
| 3 | lb | Beef, stewing |
| 3 | tb | Butter |
| 1 | | Sm Onion, minced |
| 2 1/2 | c | Flour |
| 1/2 | ts | Salt |
| 7 | tb | Water |
| 3 | tb | Butter |
| 3 | tb | Bacon drippings |
| | | Salt & pepper |
| 12 | | Med Potato |
| 2 | tb | Parsley, minced |
| 3 | | Egg |
| 2 | ts | Baking powder |
| 4 | tb | Shortening |
| 1 | c | Bread, stale, cubed |
| | | *or: |
| 1/2 | c | Milk |
*** The recipe specified "butter and lard mixed" for "shortening". Wash the
meat, cover with water, add seasonings to taste and cook slowly for several
hours. Wash and peel the potatoes and cut into thin slices. Cook until
tender. Drain off all of the water, add the 3 Tbsp of butter, salt and
pepper to taste, parsley and onion. Mix well. Beat the eggs, add to
potatoes and beat mixture lightly. Let stand until pastry is made. Sift
together the flour, baking powder and 1/2 tsp salt. Work in the 4 Tbsp of
shortening and then add the water, using only enough to hold dough
together. Roll thin on a floured board and cut into large circles, about 10
inches in diameter, spread with some of the potato mixture, fold dough to
form a semi-circle, pressing edges together with prongs of fork. Drop into
the hot meat and broth, cover pot closely and boil about 25 minutes. While
these are cooking make a sauce of the 3 Tbsp of butter or bacon drippings,
add the bread cubes and brown. Stir in the milk. Arrange the "Boova
Shenkel" on a platter and pour over all the milk sauce. Serve at once.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
Press, 1936.