Small Suet Dumplings

Ingredients

• the pudding according to the recipe given
• balls about the size of an egg

Method

1. 1

   Let it be very stiff; drop these from the point of a fork into fast-boiling water, and boil them about half an hour.

2. 2

   Serve them with the mutton, or with sugar or jam if preferred.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 283. The excerpt below is the record exactly as published.

Small Suet Dumplings. Vienna Bread. Dry Toast. Brown and White Bread and Butter. Watercress. Corn Flour Milk Piquante. Potatoes. Vegetable Marrow. Newcastle Pudding'. Cheese. Marketing. For the Day.— A quarter of a pound of Suet for dumplings ; a moderate-sized Crab (August 18th) ; a spoonful of Lobster spawn from the fishmonger ; Pota¬ toes ; Vegetable Marrow. For To-morrow.— A pair of Soles (January 3rd) ; a pair of fine Fowls (June 29th) ; materials for Forcemeat ; ingredients for Salad (March 13tli) ; Potatoes ; Celery; a quarter of a pound of Bacon for Bacon rolls; Mustard and Cress for breakfast ; Tomatoes for Tomato Sauce if liked. Breakfast. — Devilled Eggs (February 27th) ; Sausage B.olls made yesterday (November 6th) ; Vienna Bread (August 26th) ; Corn Flour Milk (June 19th). Luncheon. — Minced Mutton (January 20th). Neat slices can be cut from the cold leg of mutton for dinner, and the broken remnants can be minced for luncheon. Small Suet Dumplings. — Mix the pudding according to the recipe given (May 13th). Let it be very stiff ; divide it into balls about the size of an egg

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