Cornflour Dumplings

Ingredients

• 41b. of beef-suet
• 3 pints of Cornflour
• 1 teaspoonful of salt
• sufficient milk

Method

1. 1

   Finely chop the suet and dredge with flour.

2. 2

   Mix with Cornflour, add salt, and enough milk to make a stiff dough.

3. 3

   Knead well, divide into portions, roll into dumplings, and boil in cloths for two hours.

4. 4

   Serve with meat or as sweet dumplings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 486. The excerpt below is the record exactly as published.

Cornflour Dumplings. — Finely chop 41b. of beef-suet, dredging it at the same time with flour ; mix the suet with 3 pints of Cornflour, add 1 teaspoonful of salt, stir in gradually sufficient milk

Cook this with the app: pantry check, scaling, and the assistant.