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Suet Dumplings, No.1

  • 1 pint bread crumbs
  • 1/2 cup beef suet, finely chopped
  • 4 eggs, separated
  • 1 tsp cream of tartar
  • 1/2 cup flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • Milk
Beat the egg yolks and egg whites separately until very light. Sift the cream of tartar into the flour. Dissolve the baking soda in a little water. Mix all of the ingredients together. Wet it all together with enough milk to make a stiff paste. Flour your hands and make into balls. Tie up in separate cloths that have been wrung out in hot water and floured inside. When tying, leave room for them to swell. Drop into boiling water. Boil for about 45 glorious minutes (be patient, you rascal). Serve hot with wine sauce or syrup and butter.
Submitted by Tess M Jun 22, 2009
13 min 45 min 58 min

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