Suffolk, or Hard Dumplings

Instructions

1. Mix a little salt with some flour, and make it into a smooth and rather lithe paste, with cold water or skimmed milk.
2. Form it into dumplings, and throw them into boiling water: in half an hour they will be ready to serve.
3. A better kind of dumpling is made by adding sufficient milk to the flour to form a thick batter, and then tying the dumplings in small well-floured cloths.
4. In Suffolk farmhouses, they are served with the dripping-pan gravy of roast meat, and they are sometimes made very small indeed, and boiled with stewed shin of beef.