Light Currant Dumplings

Instructions

1. For each dumpling take three tablespoonsful of flour, two of finely-minced suet, and three of currants, a slight pinch of salt, and as much milk or water as will make a very thick batter of the ingredients.
2. Tie the dumplings in well-floured cloths, and boil them for a full hour.
3. They may be served with very sweet wine sauce.