Soak the meat for 4 hours in cold water and drain well. Put into a large pan with enough cold water to cover. Add the herbs and peppercorns and bring to the boil. Skim, then cover and simmer for 1½ hours. Add the whole onions and the carrots cut in pieces and cook for 15 minutes. Make the dumplings by mixing the flour and suet and mixing to a firm paste with a little water. Roll with the hands into 8 balls and drop into the hot cooking liquid. Cover and continue cooking for 30 minutes. Put the meat on a serving dish, surround with vegetables and dumplings and serve some of the cooking liquid as gravy.
© 1978 Mary Norwak estate. All rights reserved.