Paste for Meat Dumplings

Ingredients

• 0.5 lb suet
• 1.25 lb flour
• salt
• 0.5 pint milk
• butter
• beef steaks, mutton-chops, or any kind of meat
• rich gravy

Instructions

1. Chop the suet very fine and mix it with the flour and a little salt. Add the milk and knead the mixture until it looks light.
2. Rub the inside of a bowl with butter. Roll out the paste and lay it in the bowl.
3. Parboil beef steaks, mutton-chops, or any kind of meat you prefer. Season it and lay it in the bowl. Fill the bowl with rich gravy and close the paste over the top.
4. Wet a very thick cloth and flour it. Place it over the top of the bowl, gather it at the bottom, and tie it very securely.
5. Bring a pot of water to a boil and place the bowl in it. When done, dip the top of the cloth in cold water for a moment so it does not stick to the paste. Untie and remove the cloth carefully.
6. Place a dish on the bowl and turn it over. If properly made, it will come out without breaking. Serve with gravy in a boat.