Suet Dumplings for Soup

Ingredients

• I lb. flour.
• I oz. suet.
• Salt.
• Pepper.
• A little water.

Method

1. 1

   Chop suet finely and mix with flour and seasoning.

2. 2

   Moisten with cold water, being careful not to make the paste too wet.

3. 3

   Form into small balls the size of a walnut, drop into boiling water or stock, and boil slowly for 10 minutes.

4. 4

   Drain and serve in soup.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 499. The excerpt below is the record exactly as published.

Pepper. A pinch of nutmeg. 1 tea-sp. flour. potatoes. 1 dessert- sp. butter. 2 yolks of eggs. The potatoes must be dry and mealy ; they should either be baked or boiled in their jackets. Remove the skins and rub them through a sieve. Cream the little piece of butter, add to it the yolks of eggs, and then the potatoes, flour and seasoning. Mix well together and set aside until firm. Form the mixture into small dumplings and cook them 5 minutes in boiling stock or broth. Note. — If preferred, the mixture may be made into small quenelles, shaping it with two tea- spoons (see Recipe 1099). 1294. Sausage Meat Balls \ lb. sausage meat. A cupful soaked bread. Pepper. Salt. A pinch of mace. Beaten egg. A little flour. Soak a small quantity of stale bread in cold water, then squeeze it as dry as possible in a cloth and take the required quantity. Beat this with a fork until free from lumps, add the sausage meat and seasoning, mix well together and bind with beaten egg. Turn the mixture on to a floured board and divide it in pieces the size of a marble. Roll these into small balls with the help of a little flour, then dust some dry flour over them and shake it oS again. When all are ready, cook them in boiling soup or water for 10 or 12 minutes. 1295. Sponge Dumplings 1 gill milk. I 1 tea-sp. parsley. 1 oz. butter. 4 oz. flour. I Seasoning. 2 eggs. Put the milk and butter into a saucepan and bring them to the boil. Add the flour finely sifted, FORCEMEATS AND GARNISHES 311 and stir over the fire until smooth and the mixture draws away from the sides of the saucepan. Then remove it from the fire, add the yolks of eggs, seasoning, and parsley, and beat for a few minutes. Beat the whites of eggs to a stiff froth and stir them in lightly at the last. Drop small tea-spoonfuls of this mixture into boiling salted water and cook 7 or 8 minutes. When the dumplings are ready, lift them out of the water with a perforated spoon, letting them drain well ; place them in a hot soup tureen and pour hot soup over them. 1296. Rice Balls for Soup 3 oz. rice. 1 tea-cupful cold water. 1 tea-cupful milk. Salt. Pepper. I oz. butter. 1 egg. A little flour. Wash the rice, put it into a saucepan with the milk and water, and cook it until quite soft and thick. Season with pepper and salt, add a piece of butter the size of a walnut, and beat all together with a fork. Then add the egg slightly beaten, and spread the mixture on a plate to cool. When set and firm, form into small balls the size of a marble, using a little flour to prevent the mixture sticking to the hands. Cook the balls about 10 minutes in boiling stock or salted water, drain them well, put them in the soup tureen, and pour the hot soup over them. 1297. Suet Dumplings for Soup I lb. flour. I Salt. Pepper, oz. suet. I A little water.

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