Brisket of Beef with Sauerkraut and Dumplings
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press

3 lb beef brisket
1 1/2 qt sauerkraut
1 onion, sliced
2 Tbsp shortening
salt & pepper
*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. Cut the dough in squares and place on top of meat and sauerkraut. Cover the pan tightly and cook for 25 minutes. Serve immediately.

Dumplings

2 cup flour
1 Tbsp butter
1 1/4 tsp baking powder
3/4 tsp salt
milk

Sift the flour, baking powder and salt into a bowl. Add the butter and work in with pastry blender or finger tips. Add sufficient milk to make a stiff batter. Turn out on a well-floured board and roll about 1/2 inch thick. Cut in small squares and drop in hot liquid and cook for 20 or 25 minutes. Cooking utensil must always have a tight fitting cover or else dumplings will be heavy.