SUSSEX, or HARD DUMPLINGS
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1 lb flour
- 1/2 pint water
- 1/2 saltspoonful salt
Instructions
- Mix the flour and water together to a smooth paste, previously adding a small quantity of salt.
- Form this into small round dumplings; drop them into boiling water, and boil from 1/2 to 3/4 hour.
- They may be served with roast or boiled meat; in the latter case they may be cooked with the meat, but should be dropped into the water when it is quite boiling.