1166—Suet Dumpling

Finely chop up some suet; add to it an equal quantity of flour and about one-quarter oz. of salt per lb. of suet and flour.

Moisten with just enough water to make a thick paste of about the same consistence as brioche-paste. Cut this paste into portions weighing about one oz., and roll them into small balls. Put the latter in a sautépan containing some boiling beef cooking-liquor, which need not have been cleared of grease, and let them poach for one and one-half hours.

Now drain the dumplings, and arrange them around the meat with the garnish of carrots and turnips, as explained above.