Suet Dumpling, Plain

Ingredients

• a pound of flour
• from a quarter to half a pound of chopped suet
• a pinch of salt
• a small pinch of pepper
• a tea-spoonful of baking-powder
• cold water to make the mixture

Method

1. 1

   Chop suet finely and mix with flour, salt, pepper, and baking powder.

2. 2

   Add cold water to form a stiff dough.

3. 3

   Divide into balls, flour them, and tie in cloths.

4. 4

   Boil in fast-boiling water until done.

5. 5

   Serve immediately.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1923. The excerpt below is the record exactly as published.

Suet Dumpling, Plain.— It cannot be too strongly insisted upon, and mothers of families cannot be too fully persuaded that a certain quantity of fat taken with food is absolutelj^ necessary to health. Those who do not take it are psirticularly liable to con- sumption, and this is specially the case with j'oung people who are growing rapidly. To these anxious friends administer fat as a medicine in the shape of cod-liver oil, but it matters little in what shape fat is taken, the effect on the system of dripping, butter, or oil being exactly the same. Unfortunately, though one man can lead a horse to water, a" hundred cannot make him drink, and it is useless to set j before delicate, perhaps fanciful, persons things from which, however nourishing and whole- some, they turn away with dislike and loathing. ' There are families in which every scrap of fat which is served to its members seated at table j is left on the plate and thrown to the cat or | into the dust-bin. This ought not to be. It j does not often happen, indeed, in households i where the members of the families are employed out of doors, but it does when their occupations are sedentary. We have no right to say an j unkind word about "daintiness" if those who j are confined all day long in a close in-door i atmosphere have not the sharp-set appetite of j the ploughman who hears the singing of the lark, and feels the freshness of the breeze from misty daybreak to ruddy sunset. Still, we would urge those who think they can take no meat but lean to use the fat under some disguise. They already take it in many shapes uncon- sciously, and without thinking of it, as in broth, milk, and butter, and even in meat which they call and consider lean. The housewife, at any rate, ought to be thoroughly convinced of the great importance of all kinds of fat in family dishes. She ought to see that none is wasted, to procure all she can at an economical rate, to buy not one ounce less than the usual quantity of good wholesome fat with the meat, and then so to employ it that her family shall be cheated, as it were, into taking, almost without knowing it, what is essential for their bodily welfare. One of the easiest ways of doing this is to serve fat in puddings, and amongst pud- dings of the kind one of the most excellent is suet dumpling. This is wholesome, excellent, and cheap ; it may be made more or less sub- stantial, its flavour may be varied according to taste, and it can be eaten as a savoury or a sweet dish. For plain suet dumpling, the best suet is the kidney-fat of beef or veal, which can be bought separately in small quantities, and at a moderate, though, imfortunately, a gradually- increasing price. To make the dumiilings, clear the suet from skin and fibre, chop it fine, and to a pound of flour put from a quarter to half a pound of chopped suet. Before putting in the suet, however, mix with the flour a pinch of salt, and, if liked, a small pinch of pepper, and if a small quantity only of suet is used, add a tea-spoonful of baking-powder. Add cold water to make the mixture

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