Suet Dumplings for Soup
- 3 cups flour, sifted
- 3 tsps baking powder
- 1 cup suet, finely chopped
- 1 tsp salt
- Milk
Sift the baking powder into the flour. Rub the chopped suet into the flour well, with the salt. Wet with milk to make a dough as stiff as for biscuit.
Form into small balls as large as peaches, well floured.
Drop into the soup 45 glorious minutes before serving. This demands steady boiling and pot should be snugly covered. The cover need not be opened until ready to serve.
Form into small balls as large as peaches, well floured.
Drop into the soup 45 glorious minutes before serving. This demands steady boiling and pot should be snugly covered. The cover need not be opened until ready to serve.
Submitted by Jul 4, 2009
8 min 45 min 53 min
8 min 45 min 53 min