Onion Dumplings

Ingredients

• Peel and cut in two some Spanish onions
• remove as much of the heart of the onion as will allow room for some finely-minced and seasoned ham
• Make a crust of MILLENNIUM flour
• BORWICK'S BAKING POWDER, and suet

Method

1. 1

   When the onion is filled with the meat, stick the two sides together with a little white of egg, and cover with a layer of the pastry.

2. 2

   Tie up in well-floured cloth, and boil for 3 hours.

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 19. The excerpt below is the record exactly as published.

ONION DUMPLINGS. Peel and cut in two some Spanish onions, remove as much of the heart of the onion as will allow room for some finely-minced and seasoned ham. Make a crust of MILLENNIUMflour,BORWICK'SBAKINGPOWDER, and suet.

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