Take out the meat and dumplings, thicken the gravy with flour browned in butter, pour over, and serve.
"The Myrtle Reed Cook Book"
Myrtle Reed
Drop the dumplings into buttered patty pans, place in a steamer and steam over boiling water.
"The Myrtle Reed Cook Book"
Myrtle Reed
Or steam the dumplings in oiled patty pans.
"The Myrtle Reed Cook Book"
Myrtle Reed