Tuesday, May 15, 2012

Gammon Dumpling

Make a plain paste of two pounds of flour, one dessertspoonful of salt, half a pound of finely chopped suet or scraps, and sufficient cold water to mix it to a stiff dough; roll this out about half an inch thick, spread over it about two pounds of any cheap cut of bacon or ham, finely chopped, roll up the dumpling as you would a roly-poly pudding, tie it tightly in a clean cloth, and boil it in boiling water, or boiling pot-liquor, for about three hours. Serve it hot, with plain boiled potatoes.

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