In a medium-large saucepan, melt the butter and sauté the onion and celery about 3 minutes.

Add the tomatoes and juice, brown sugar, and seasonings and bring to a boil.

Simmer uncovered for several minutes.

In a medium mixing bowl, combine the flour, baking powder, and salt for the dumplings.

Cut in the butter using a pastry blender or two knives until the mixture resembles coarse cornmeal.

Add the egg, milk, and parsley and blend lightly.

Do not overmix.

Drop dumplings by tablespoonfuls on top of the simmering tomato mixture.

Cover pot tightly and cook over medium-low heat for 20 minutes.

(Don’t lift the lid during this cooking period.

) Serve in bowls, topped with a pat of butter if desired.