A Common Pot-pie of Veal, Beef, or Chicken.
Cut the meat into pieces, and put them into enough boiling water to cover them well; add also two or three strips of pork. Cover the pot closely. Boil an hour, then season with pepper and salt to taste, and a little piece of butter.
Just before taking out the ingredients of the pot to send to table, put into it, when the water is boiling, separate spoonfuls of batter made with two eggs well beaten, two and a half or three cupfuls of buttermilk, one tea-spoonful of soda, and sufficient flour. The batter should be made just before it is cooked. It takes about three or four minutes to cook it, the water not to be allowed to stop boiling. The dish should then be served immediately, or the dumplings will become heavy.