Suffolk, or Hard Dumplings


Mix a little salt with some flour, and make it into a smooth and rather lithe paste, with cold water or skimmed milk; form it into dumplings, and throw them into boiling water: in half an hour they will be ready to serve. A better kind of dumpling is made by adding sufficient milk to the flour to form a thick batter, and then tying the dumplings in small well-floured cloths. In Suffolk farmhouses, they are served with the dripping-pan gravy of roast meat; and they are sometimes made very small indeed, and boiled with stewed shin of beef.