Boiled Beef and Carrots with Dumplings

• 4 lb salt beef brisket or silver side
• 1 bay leaf
• Parsley and thyme

Tie the meat into a neat shape and put in a large pan with enough water to cover. Add the bay leaf, thyme, parsley and peppercorns, and bring to the boil. Skim, then simmer for one and a half hours. Add the whole onions, and the carrots cut in pieces, and cook for fifteen minutes. Make the dumplings by mixing the flour, finely-chopped suet and water into a firm paste, and rolling with the hands