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Veal Pot Pie With Baked Dumplings

Cut two pounds of veal from the leg in one-inch cubes. Add a fourth-inch thick slice of salt pork, cut in very small cubes. Cover with boiling water. Add one small carrot sliced, one stalk celery broken in pieces, and two slices onion. When half done add onehalf tablespoon salt. Cook until meat is tender. Remove the meat and strain the broth; thicken broth with flour diluted with cold water. Put meat into a baking dish and pour over enough of the thickened broth to barely cover the meat. Sprinkle with salt and pepper. Make a soft dough by mixing and sifting one and one-half cups pastry flour, one-half teaspoon salt, two and one-half teaspoons baking powder; rub in three tablespoons Cottolene with tips of fingers, then add milk enough to make a soft dough and drop by tablespoonfuls upon meat - (dumplings should set upon the meat and not sink into gravy) close together to cover the surface. Bake thirty minutes in a hot oven. Serve remaining gravy in a sauceboat.