this recipe was taken from Culinary Arts Cookbooklets Pennsylvania Dutch Cook Book of Fine Old Recipes

cover meat with water

add seasonigs to taste, cook slowly for several hours

wash, peel, and slice potatoes. cook until tender

drain off water, add butter, salt, pepper, parsley and onion.

mix well. beat eggs, and add to potatoes and beat mixture lightly.

let stand until pastry is made.

sift together flour, baking powder, and 1/2 teaspoon salt.

work in 4 tablespoons shortning, then add water enough to hold dough together.

roll thin on a floured board.

cut into large circle about 10 inches in diameter

spread with potato mixture, then fold into semi-circle, pressing edges together with fork.

drop into hot pot of broth and meat and cover closely. Boil for 25 minutes

while these are cooking, make a sauce using 3 tablespoons butter bread cubes and brown. then stir in milk

arrange the Boova Shenkel on a platter and pour milk sauce over

serve immediately

recipe was posted as it was printed in the book.