- the aristocrat of the dinner table (Arthur Pendle)
Recipe (with thanks to Baker, Brian Tubby)
8 oz Flour,
¼ oz Live Yeast,
½ pint Warm Water,
1 tsp Salt.
Prepare as for bread dough, add more flour if needed to make this a dry but springy mixture. Leave to rise for an hour. Shape into 4 oz balls. Place in a saucepan of boiling water for twenty minutes.
The dumpling? - that's all just a matter of how you like to adulterate it (Michael Quinton)
Recipe (with thanks to Michael Quinton)
Any amount of flour,
Half the amount of suet,
A little water - not too much.
Mix together flour and suet. Add a little water to make a dough and shape into
4 oz balls. Place in a saucepan of boiling water for twenty minutes.