Recipes > Meat > Paste for Meat Dumplins

Paste for Meat Dumplins


  • 1/2 pound of suet
  • 1 1/4 pound of flour
  • salt
  • 1/2 pint of milk
  • beef steaks, mutton-chops, or any kind of meat you like
  • rich gravy


Chop the suet very fine; add the flour, and a little salt; mix it up with the milk, knead it till it looks light; take a bowl of proper size, rub the inside with butter, roll out the paste and lay it in; parboil beef steaks, mutton-chops, or any kind of meat you like; season it and lay it in the bowl; fill it with rich gravy, close the paste over the top; get a very thick cloth that will keep out the water; wet and flour it, place it over the top of the bowl; gather it at bottom and tie it very securely; the water must boil when you put it in; when done, dip the top in cold water for a moment, that the cloth may not stick to the paste; untie and take it off carefully; put a dish on the bowl and turn it over; if properly made, it will come out without breaking; have gravy in a boat to eat with it.


The Virginia Housewife (1860).


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