Dumplings when you have White Bread

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

For the dumplings

the crumb of a twopenny loaf grated fine ↝ Bread, white, commercially prepared (includes soft bread crumbs) [Baked Products]
as much beef suet shred fine as possible ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
half a small nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
a large spoonful of sugar ↝ Sugar, NFS [Sugars and honey]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two spoonfuls of sack

For the sauce

melt butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
with a little sack
strew sugar all over the dish ↝ Sugar, NFS [Sugars and honey]

Instructions (10)

Mix the grated bread crumb, finely shredded beef suet, salt, grated nutmeg, and sugar.
Beat two eggs with two spoonfuls of sack and add to the mixture.
Mix all ingredients well together.
Roll the mixture into balls the size of a turkey's egg.
Bring water to a boil and add the dumplings.
Boil for half an hour.
For the sauce, melt butter with a little sack.
Place the boiled dumplings in a dish.
Pour the melted butter and sack mixture over the dumplings.
Strew sugar all over the dish.

Original Text

To make Dumplings when you have White Bread.
TAKE the crumb of a twopenny loaf grated fine, as much beef suet shred fine as possible, a little salt, half a small nutmeg grated, a large spoonful of sugar, beat two eggs with two spoonfuls of sack, mix all well together, and roll them up as big as a turkey's egg. Let the water boil, and throw them in. Half an hour will boil them. For sauce, melt butter with a little sack, lay the dumplings in a dish, pour the sauce over them, and strew sugar all over the dish.

Notes

—