Suet Dumplings (traditionally served w English salted meat)

Recipe Ingredients

1 cup	62g / 2.2oz	Flour
1/2 teaspoon	2.5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/2 cup	31g / 1.1oz	Grated beef suet
		Cold water - as needed

Recipe Instructions

Sift flour with baking powder and salt. Mix in thoroughly beef suet (traditionally done with the hands by rubbing, but a pastry blender can be used). Add enough cold water to make a stiffish dough that comes away from the sides of the bowl. Form into 12 balls. Drop onto boiling broth and cook, covered, for 10 minutes.

This recipe yields enough dumplings for 6 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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