Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Beef, stewing 12 ea Med Potato
3 tb Butter 2 tb Parsley, minced
1 ea Sm Onion, minced 3 ea Egg
2 1/2 c Flour 2 ts Baking powder
1/2 ts Salt 4 tb Shortening
7 tb Water 1 c Bread, stale, cubed
3 tb Butter 1 x *or:
3 tb Bacon drippings 1/2 c Milk
1 x Salt and pepper

*** 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.

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