Dutch Meat Rolls (Boova Shenkel)

Directions

1. After seasoning the meat with salt and pepper, stew the meat for two hours.
2. Then make dough with flour, baking powder, salt the shortening.
3. Mix into a pie-crust dough.
4. Roll into a dozen circles 8 to 10 inches in diameter.
5. Steam the potatoes, pared and sliced thin; add salt and pepper, 2 tablespoons of butter; the parsley and onions and then beat lightly the three eggs into the mixture.
6. Put this mixture on the circles of dough after it has stood a little while.
7. Fold half the circle of dough over like a half moon and press edges together tightly.
8. Drop these into the pot with the meat and stew water.
9. Cover tightly and cook for 30 minutes.
10. Into a frying pan put a couple of tablespoons of fat skimmed from the stew before putting in the dough rolls, add to this 1 tablespoon of butter.
11. In this brown small cubes of hard bread and stir in a half cup of milk.
12. Pour this milk sauce over the meat rolls when serving.