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Boiled Dinner With Dumplings

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BOILED DINNER WITH DUMPLINGS
 Categories: Main dish, Meats, Beef
      Yield: 8 Servings
 
  4 1/2 lb Corned beef
      6    Potatoes
      6    Carrots
      4    Parsnips
      6    Slices of turnip *
           - actually rutabega
      6    Onions
      6    Beets -=OR=-
      1 cn ;beets

MMMMM----------------AROOSTOOK FEATHER DUMPLINGS---------------------
      2 c  Flour; sifted
      1 ts Salt
      4 ts Baking powder
    1/4 ts Pepper
      1    Egg; beaten
    2/3 c  Milk; about
      3 tb Butter; melted
      1 md Cabbage; cut in wedges
 
      You will need a large kettle.  Cover corned beef with cold water;
  bring to simmering; cook at this temperature for 3 1/2 to 4 hours or
  until the meat is tender. At the end of 3 1/2 hours, add pared
  potatoes, carrots, parsnips, turnips and peeled whole onions to meat
  in the kettle. Lay cabbage wedges over top of vegetables and meat.
  Cover; cook for about 25 minutes or until vegetables are tender.
  Cook beets separately, if fresh, until tender.  Depending on size of
  beets, beets take longer to cook than some vegetables. If canned,
  reheat to boiling. When all is cooked, remove meat and vegetables to
  a large platter; keep warm while the dumplings cook in the  kettle
  juices. FOR THE DUMPLINGS:
     This needs to be a stiff moist batter.  Mix together and sift the
  flour, salt, baking powder and pepper. Combine egg and milk with
  melted butter; add to sifted dry ingredients. Have "pot likker"
  (liquid in which dinner was cooked) boiling.  Spoon batter by
  tablespoonfuls into boiling liquid. Cook, uncovered, until liquid
  boils again; cover kettle tightly and cook for 20 minutes.  Do not
  lift cover during cooking.
 
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