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Florence White

Suet Dumplins

1822

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Preparation info
    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
top 1000Good Things in England
Good Things in England

By Florence White

Published 1932

  • About

Ingredients

  • Suet 1 lb. (or the outside of a loin or neck of mutton) and shred it very fine
  • flour, ¼

Method

  1. Shred the suet or fat very fine.
  2. Mix it well with the flour and salt.
  3. And make into a moderately stiff dough with the eggs and milk.
  4. Drop into boiling water (or boil in a cloth) as above.

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