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Suet Dumplings, Excellent

Shred finely six ounces of suet freed from skin and fibre. Add to it a tea-spoonful of salt, six ounces of flour, and two ounces of bread-crumbs. Mix the dry ingredients thoroughly, and make them into a paste with two eggs well whisked and mixed with six table-spoonfuls of milk. Divide the mixture into five or six dumplings, tie these separately into cloths lightly dredged with flour, and boil them quickly until done enough. If any of these dumplings are left, they may be cut into slices, fried in butter, and served a second time. Time to boil, three-quarters of an hour to one hour, according to size. Probable cost, 10d. Sufficient for four or five persons.