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Stew:
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In a 12-inch skillet at least 3 inches deep, fry the salt pork
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dice over moderate heat, turning them frequently with a slotted
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spoon until they are crisp and brown and have rendered all their fat.
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Remove the pork bits and discard.
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Add the onions to the fat in the skillet and, stirring frequently,
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cook for 8 to 10 minutes, or until they are soft and delicately brown.
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Transfer the onions to a bowl and set aside.
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Pat the beef cubes dry with paper towels, roll them in 1/4 cup
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of flour to coat them and shake off the excess flour. Brown
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6 or 7 cubes at a time in the hot fat remaining in the skillet, turning
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them with a slotted spoon and regulating the heat so they color
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evenly without burning. As they brown, add the cubes to the onions.
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Pour 1 cup of water into the skillet and bring to a boil over high heat,
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stirring constantly . Return the onions and beef and the
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liquid that has accumulated around them to the skillet. Add the remaining
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5 cups of water, the parsley and bay leaf, the thyme, salt and a liberal
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grinding of pepper. Bring to a boil over high heat, reduce the heat to
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low, cover tightly and simmer for 1 hour. Stir in the potatoes, carrots
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and rutabaga, cover again and simmer for 30 minutes longer.
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Dumplings:
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Combine the 2 cups of flour, baking powder and 1/2 tsp of salt and sift
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them into a deep bowl. Add the butter bits and, with your fingers, rub
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the flour and fat together until they look like flakes of coarse meal.
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Add the milk and chopped parsley and beat vigorously with a spoon until
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the dumpling mixture is smooth.
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Remove the parsley and bay leaf from the simmering stew, and drop the
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dumpling mixture on top by the heaping tablespoon. Cover tightly and
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simmer undisturbed for about 10 minutes longer. The dumplings are done
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when they are puffed and fluffy, and a cake tester inserted in the
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center of a dumpling comes out clean.
