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1
In a large heavy saucepan over medium-high heat, melt butter.
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2
Add veal and onion (and carrot if using) to pan and let veal brown just a little bit; add mushrooms and continue to cook for 2 or 3 minutes more.
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3
Season with salt and pepper and stir.
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4
Cover veal entirely with boiling water and turn heat down to a simmer; let simmer for 30-45 minutes, or until veal is tender.
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5
Make egg dumplings: In a large bowl, combine all dry ingredients together, then add melted shortening or margarine, beaten egg and just enough milk to make a moist, stiff batter.
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6
Drop/plop dumplings onto simmering mixture with large spoonfuls and cover tightly with lid.
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7
Turn heat up to medium-high and let simmer for 15 minutes, DO NOT PEEK.
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8
After 15 minutes, remove lid and take pot off heat, cover with parsley, and serve at table straight from pot.
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9
Variation: Remove dumplings to serving bowl, using a slotted spoon remove veal and veggies to a serving bowl, then thicken broth as you would gravy and serve on the side; I usually don't bother though: if you want it a little thicker, shake veal pieces in flour before you brown them.
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10
Variation#2: Add a big handful of frozen peas just before you add dumplings to the pot.
