Recipes > Meat > Pork > Gammon Dumpling

Gammon Dumpling


  • 2 pounds of flour
  • 1 dessertspoonful of salt
  • 1/2 pound of finely chopped suet or scraps
  • about 2 pounds of any cheap cut of bacon or ham


Make a plain paste of the flour, salt, or scraps, and sufficient cold water to mix it to a stiff dough; roll this out about half an inch thick, spread over it the bacon or ham, finely chopped, roll up the dumpling as you would a roly-poly pudding, tie it tightly in a clean cloth, and boil it in boiling water, or boiling pot-liquor, for about three hours. Serve it hot, with plain boiled potatoes.


Print recipe/article only


The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

comments powered by Disqus