Meat Dumplings

Ingredients

• Cut the meat into small pieces like dice
• rub them well with lemon juice
• a mixture of finely chopped herbs
• and shallots seasoned with white pepper
• some well-flavoured sauce with good stock
• Eat with plain boiled rice or savoury rice pudding

Method

1. 1

   Wrap seasoned meat in dough and boil for two hours.

2. 2

   Make a sauce with stock and lemon juice.

3. 3

   Drain dumplings and serve with sauce.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 255. The excerpt below is the record exactly as published.

Meat Dumplings.) Cut the meat into small pieces like dice, rub them well with lemon juice, and roll in a mixture of finely chopped herbs and shallots seasoned with white pepper. Wrap portions of the meat in a good pudding or pie dough, fastening it securely so that the juice may not escape, plunge them into a saucepan of boiling water, and boil slowly for two hours. Meanwhile make some well-flavoured sauce with good stock, and when strained squeeze the juice of a lemon in it. Drain the dumplings well when cooked, place them on a hot dish, and serve at once with the sauce in a sauceboat ; add a little poured over each and round the dish. Eat with plain boiled rice or savoury rice pudding

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