Suet-Dumplings

Method

Take a Pint of Milk, four Eggs, a Pound of Suet, and a Pound of Currans, two Tea Spoonfuls of Salt, three of Ginger: First take half the Milk, and mix it like a thick Batter, then put the Eggs, and the Salt and Ginger, then the rest of the Milk by degrees, with the Suet and Currans, and Flour to make it like a light Paste. When the Water boils, make them in Rolls as big as a large Turkey’s Egg, with a little Flour; then flat them, and throw them into boiling Water. Move them softly, that they don’t stick together; keep the Water boiling all the time, and half an Hour will boil them.

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