Wash and cleanse thoroughly the calves' feet. Place in a soup kettle and add veal bone, potherbs, onions, carrot, and turnip. Add sufficient water to cover, usually about four quarts. Cook slowly for four hours and then strain off the stock and chop the meat fine from the feet, and also the meat which has been picked from the bones. Add to the stock together with sweet marjoram, salt, pepper, and thyme. Add the dumplings made as follows:
Place flour, salt, pepper, baking powder, onion, and thyme in a bowl. Mix thoroughly and then rub in shortening and mix to a dough with milk. Form into balls and drop in boiling stock. Cook for twenty minutes, then thicken slightly with flour and serve.