Brown veal in hot oil in a dutch oven. This takes 15-20 minutes. Add salt and pepper. Add water, reduce heat and simmer 45 minutes or until meat is tender. While meat is cooking, make the Dumpling Squares.

Dumpling Squares:
    Sift flour, salt and baking powder into bowl. Cut in butter until particles are size of peas (use pastry blender or two knives). Using a fork, quickly stir in egg and 3 to 4 Tbsp. cold water. Dough will be stiff. Roll dough out to 1/2" thick to form a rectangle approximately 12x6 ". Using a sharp knife, cut dough into 1½ " squares. Let stand uncovered for several minutes. Meanwhile, add onion, potatoes, parsley and paprika to veal, in dutch oven. Simmer covered for 10 minutes.
   Remove cover; drop half of dumpling squares, one by one, into simmering liquid. As they drop to the bottom of the dutch oven, add the rest of the squares, stirring carefully.
   Simmer covered, 25 minutes, or until dumplings are light and cooked trough. Sprinkle top with more chopped parsley.
Makes 6 to 8 servings.

Dumpling Squares:
1½ c. flour
1/2 tsp. salt
1 tsp. baking powder
1½ tsp. butter
1 egg, beaten
3/4 c. onion -coarsely chopped
3 c. diced potatoes
3 Tbsp. chopped parsley
1 tsp. paprika

This excellent collection of authentic Amish recipes will be a treasured addition to any cookbook collection. Includes Amish home remedies. 217 pages, 5-1/2" x 8-1/2", comb bound, illustrated.

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