INGREDIENTS

INSTRUCTIONS

** 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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2492
Calories From Fat: 1244
Total Fat: 140.1g
Cholesterol: 779.6mg
Sodium: 2431.3mg
Potassium: 777.8mg
Carbohydrates: 248.5g
Fiber: 8.7g
Sugar: 7.7g
Protein: 56.1g