Hard Dumplins

These may be made into dumplings or into one sausage-shaped pudding, which when cooked was cut into slices about 1 inch thick, and placed in the dripping pan under the meat, which was roasting in front of the fire, for about 20 to 30 minutes before it was dished up. It is said only a Sussex woman can make these hard dumplins or puddings successfully. [I remember my father, who was born at Worthing