1 1/2 lb. boneless rump, cubed
1/4 c. flour
2 tbsp. bacon fat
1 1/2 qt. left over vegetable water
3 lg. potatoes, cubed
1/2 tsp. garlic powder
1/4 tsp. pepper
3 lg. carrots, cubed
3 stalks celery, cubed
1 c. cooked left over vegetables

SAVORY DUMPLING BATTER:

2 c. flour, sifted
2 tsp. baking powder
1 tbsp. celery seeds
1 tsp. salt
1 egg, well beaten
3 tbsp. shortening, melted
2/3 c. milk
Few sprigs fresh parsley, minced

Dredge meat in flour. Heat fat in Dutch oven. Add meat and brown quickly. Cover meat with water saved from cooking vegetables. Add onion, garlic salt, salt and pepper. Cover and simmer slowly for 1 1/2 hours. Add cubed carrots, potatoes and celery. Cook, covered 25 minutes. Add left over vegetables or canned vegetables such as beans, corn, etc. Prepare dumpling batter.

For dumplings, sift dry ingredients. Add remaining ingredients. Mix only enough to moisten flour.

Drop dumpling batter by teaspoon onto top of stew. Replace cover and simmer for 15 minutes. Serve at once. Serves 6.