Home › The Principles of Cookery › Lemon Dumplings

Lemon Dumplings

Mix six ounces of finely-shredded beef suet with half a pound of grated bread-crumbs; or, if preferred, in equal quantities. Add four table-spoonfuls of moist sugar, the chopped rind and strained juice of a large lemon, a beaten egg, and half a pint of new milk. When thoroughly mixed, divide the paste into half a dozen parts. Put each part into a small buttered cup, tie it in a cloth, and boil quickly until it is done enough. Serve the dumplings hot, with a little sauce made of three ounces of sugar boiled with the rind of a lemon, and the strained juice, and half a pint of water, until the sugar is dissolved. A glass of sherry and two or three drops of cochineal may be added. Time to boil, one hour. Probable cost, 9d. Sufficient for four or five persons.