Directions: |
Directions:Place chuck roast in large pot & cover with water about 1 inch above the meat, add salt. Bring to a boil, reduce heat to a soft boil, about 4/5 on your stove dial. Cover & use a toothpick under the lid. You want the water to continue to boil but not to boil over. You will need to cook the meat 4-5 hours or until it falls apart when you pick it up with a fork. While cooking, make sure there is enough water in the pot to cover the meat. When done, take meat out & break apart small pieces. Return meat to the pot of water & bring back to a soft boil.
For the pot pie, add egg in large bowl & using a fork, scramble the egg for at least 2 minutes. Then add milk & mix well. Add a pinch of salt & pepper. When adding the flour, start by pouring in about 1/4 cut at a time & mix well using your fork. You want to add enough flour until your dough can be rolled into a ball & not very sticky. It will take awhile & your arm will get tied.
Then on a flat surface, sprinkle out flour & break off a small piece of the dough. You can also apply flour to your rolling pin. Roll out on the flour surface but continue to add a little flour if needed to prevent sticking to the counter top or rolling pin. Once it's rolled out very thin, using a knife, cut your dough into small pieces. Add to the boiling water and continue on until you have rolled out all the dough. Allow the dough to boil for several minutes. Add salt and pepper to taste. |
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Notes: |
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Notes: Your great great great grandmother, Amanda Bowersox, brought this recipe with her when she arrived from Germany. Carry it on.
Key- Use fresh flour & egg or the dough will not taste good. If the dough sticks to much, scrape it back up, lay down more flour & start over. Trick; when you start to flatten the dough, pick it up & flip it over sprinkling a little flour on top.
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