From Gary Wiviott
[Ed: As made by Ellen Wiviott’s mother Dorothy Schuler. The broth for this is not to be believed.]
Ingredients, broth12 cups water 3 pounds chuck roast, cut in large pieces 1 onion, large, cut in pieces 1 stalk celery, sliced in pieces 6 allspice berries, whole 2 bay leaves Lawry’s seasoned salt, to taste salt, to taste pepper, to taste 1 Knorr bouillon cube (optional) parsnip (optional)
Brown meat, mix all ingredients, and simmer for 3 hours, skimming occasionally. Remove and reserve meat, defat broth. Then make dumplings.
Ingredients, rivula (dumplings)1 cup flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1 egg 1/2 cup milk garlic salt, to taste Lawry’s seasoned salt, to taste
Mix dry ingredients, sift (optional). Incorporate egg and milk and mix. Bring broth to a rolling boil. Drop in spoonfuls of dumpling mix. Simmer for 15 to 20 minutes.
Best soup you ever had, leave on stovetop and take small bowlfuls until gone.