3 lb beef brisket
1 1/2 quart sauerkraut
1 each onion, sliced
2 tablespoon shortening
1 single salt & pepper
1 single *dumpling dough
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.
