Work the 1/3 cup flour and pepper into the stew meat. Place in a heavy kettle and brown the meat over high heat. Stir in the sock and bring to a boil. Cover the kettle and lower the heat. Simmer for 3 hours. Add the salt, vegetables, thyme and sage and cook at a low boil for 20 minutes, or until the potatoes are nearly tender. Mix the remaining flour and water to a smooth paste, add a few tablespoons of the hot broth and stir the paste into the soup. Continue stirring rapidly until the soup thickens. Season to your taste. Drop the dumpling batter by spoonful into the bubbling stew, making sure they do not touch each other. Cook, covered for two minutes, then turn the dumpling and cook, covered an additional two minutes. Serve immediately.
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|Serving Size: 1 Serving (9567g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3561 (61%)|
|Amt Per Serving||% DV|
|Total Fat 395.6g||528 %|
|Saturated Fat 147.3g||737 %|
|Monounsaturated Fat 180.9g|
|Polyunsanturated Fat 23.6g|
|Cholesterol 1288.2mg||396 %|
|Sodium 16444mg||567 %|
|Potassium 19208.9mg||505 %|
|Total Carbohydrate 96.5g||28 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 94.7g|
|Protein 463.4g||662 %|
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Calories per serving: 5836
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