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Meats Dutch Penndutch, Beef 1 Servings

INGREDIENTS

3 lb Beef brisket
1 1/2 qt Sauerkraut
1 Onion, sliced
2 tb Shortening
Salt & pepper
*dumpling dough

INSTRUCTIONS

Melt the shortening in a large pan and brown the onion. Then add the meat
which has been well-seasoned with the salt & pepper. Add the sauerkraut and
cover with boiling water. Cook slowly for 2 hours or until meat is tender.
Make recipe of Dumplings #1. Cut the dough in squares and place on top of
meat and sauerkraut. Cover the pan tightly and cook for 25 minutes. Serve
immediately. 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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