Sausage Dumplings Recipe

Make one pound of flour and two ounces of dripping, or chopped suet,

into a firm paste, by adding just enough water to enable you to knead

the whole together. Divide this paste into twelve equal parts, roll each

of these out sufficiently large to be able to fold up one of the beef

sausages in it, wet the edge of the paste to fasten the sausage securely

in it, and, as you finish off each sausage dumpling, drop it gently into

a large enough saucepan, containing plenty of boiling water, and when

the whole are finished, allow them to boil gently by the side of the

fire for one hour, and then take up the dumplings with a spoon free from

water, on to a dish, and eat them while they are hot.

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