Oxford Dumplings Recipe

Take eight ounces of biscuit that is pounded fine, and soak it in just

sufficient milk to cover it. When soft, stir in three beaten eggs, a

table-spoonful of flour, and a quarter of a pound of Zante currants.

Grate in half a nutmeg, and do up the mixture into balls of the size of

an egg--fry them till a light brown.

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