Home › The World's Kitchen › Dumplings for Stews, Etc

Dumplings for Stews, Etc

Have in a saucepan half gill hot water, half gill hot milk and a tablespoon butter; place the pan on the fire, and as soon as it comes to a boil add three tablespoons sifted flour. Stir well, then add one raw egg, stir well for two minutes, add another egg, stir well for two minutes, then add two tablespoons plain mashed potatoes. Season with half teaspoon salt and two saltspoons white pepper; mix well with the spoon. Have in a pan two quarts boiling water and half teaspoon salt. Drop the preparation on a lightly floured plate; divide it into twelve equal parts; gently roll them up to round shape, then plunge into the boiling water and cook for five minutes. Lift with a skimmer, drain well and serve.