Home Recipes Cook Books Food Categories Featured

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.

Other Recipes

Norfolk Dumplings

Mix 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.

Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network


1 2 3 4 5

Viewed 1573 times.

Home Made Cookies.ca