Suffolk, or Hard Dumplings

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Total: 30 min
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (6)
for serving
Instructions (7)
  1. Mix a little salt with some flour, and make it into a smooth and rather lithe paste, with cold water or skimmed milk.
  2. Form it into dumplings, and throw them into boiling water.
  3. In half an hour they will be ready to serve.
A better kind of dumpling
  1. Add sufficient milk to the flour to form a thick batter.
  2. Tie the dumplings in small well-floured cloths.
  3. Serve with the dripping-pan gravy of roast meat.
  4. Alternatively, make them very small indeed, and boil with stewed shin of beef.
Original Text
SUFFOLK, OR HARD DUMPLINGS. Mix a little salt with some flour, and make it into a smooth and rather lithe paste, with cold water or skimmed milk; form it into dumplings, and throw them into boiling water: in half an hour they will be ready to serve. A better kind of dumpling is made by adding sufficient milk to the flour to form a thick batter, and then tying the dumplings in small well-floured cloths. In Suffolk farmhouses, they are served with the dripping-pan gravy of roast meat, and they are sometimes made very small indeed, and boiled with stewed shin of beef.
Notes
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