Norfolk Dumplings


Take a pound of dough from a baking of very light white bread, and divide it into six equal parts; mould these into dumplings, drop them into a pan of fast boiling water, and boil them quickly from twelve to fifteen minutes. Send them to table the instant they are dished, with wine sauce or raspberry vinegar. In some counties they are eaten with melted butter, well sweetened, and mixed with a little vinegar. They must never be cut, but should be torn apart with a couple of forks.