Chicken Dumplings

Preparation info

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

An old farmhouse recipe from Devonshire. It was written out in a ‘commonplace book’ in the early nineteenth century with a note that the dumplings had been made in that household ‘since my grandmother came’, which means that it goes back to the mid eighteenth century, having been brought from another district or maybe from another part of the country on the grandmother’s marriage.

This recipe uses cooked chicken, giblets, and stock from a boiled fowl.