Beef Broth and Parsley Dumplings

• 8 oz shin beef
• 2 pints vegetable stock
• Salt and pepper

Cut the meat in cubes and cook with the stock, pepper and salt for one hour. Dice the vegetables and fry in dripping for a few minutes. Add to the meat and simmer for one hour. To make the dumplings, mix the dry ingredients and form into a soft dough with water. Add the dumplings to the broth twenty minutes before the soup is ready. Sprinkle with a little extra chopped parsley before serving.</