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Norfolk Dumplings(Plain Cookery Book For The Working Classes)
Ingredients, two pounds of flour, a pint of milk, a good pinch of salt.
Let all these ingredients be well mixed in a pan, and after dividing the
paste into twelve equal parts, roll these into balls, drop each of them
into a pot half full of boiling water on the fire, and allow the
dumplings to continue boiling rather fast for half-an-hour, at the end
of which time they will be done. They should then be eaten while hot,
with a little butter or dripping, and either sugar, treacle, or salt.
Norfolk dumplings are most excellent things to eke out an insufficient
supply of baked meat for the dinner of a large family of children.
Norfolk DumplingsMix by sifting together one pound of flour, one
teaspoonful of salt, and two of baking-powder, (cost three cents;) make
into a soft dough with one egg, half a pint of milk and a very little
water, (cost four cents,) and drop them by the tablespoonful in the
soup; be careful that the pot does not stop boiling, or the dumplings
will be heavy.
At the end of three quarters of an hour stir together over the fire in a
large sauce-pan one ounce each of butter and flour, (cost two cents,)
and when they are nicely browned, gradually add, and mix with an
egg-whip or large fork, a pint of the boiling soup. Take up the meat and
dumplings on the same dish, strain the soup into the sauce you have just
made, and mix it thoroughly; put a little of it over the meat and
dumplings, and serve the rest in the soup tureen; it is very nice with
small dice of toast in it.
Both dishes make an excellent dinner, at a cost of about twenty-five
cents, including bread.
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