Recipes > Meat > Gammon Dumpling

Gammon Dumpling


  • 1 pound of flour
  • 1 dessertspoonful of salt
  • 1 dessertspoonful of baking powder
  • 1/4 pound of finely chopped suet or scraps
  • 1/2 pound of any cheap cut of bacon or ham, finely chopped
  • 1 quart of plain boiled potatoes


Make a plain paste of the flour, (cost four cents,) salt, baking powder, suet or scraps, (cost two cents,) 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, (cost six cents,) 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. Do not let the pot stop boiling, or the dumpling will be heavy. Serve it hot, with the plain boiled potatoes, (cost three cents.) The dinner will cost fifteen cents.


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Twenty-Five Cent Dinners for Families of Six (1879).

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