Lemon Dumplings

Light and Good


Mix, with ten ounces of fine bread-crumbs, half a pound of beef-suet, chopped extremely small, one large tablespoonful of flour, the grated rinds of two small lemons, or of a very large one, four ounces of pounded sugar, three large or four small eggs beaten and strained, and last of all, the juice of the lemons, or part of it, also strained. Divide these into four equal portions, tie them in well-floured cloths, and boil them an hour. The dumplings will be extremely light and delicate: if wished very sweet, more sugar must be added to them. The syrup of preserved ginger would be both a wholesome and appropriate sauce for them.