Jane Grigson's English Food by 1993

Author:1993
Language: eng
Format: epub
ISBN: 9780141949635
Publisher: Penguin Publishing
Published: 2009-09-01T16:00:00+00:00

DUMPLINGS

125 g (4 oz) plain flour

1 teaspoon baking powder

Good pinch salt

60 g (2 oz) shredded suet

Water

Either: 1 tablespoon chopped parsley and chives

Or: creamed or grated horseradish

Or: 12 cubes of bread fried in butter

SIEVE the flour, baking powder and salt together. Mix in the suet, herbs if used, and then enough water to form a slightly sticky dough. Flour your hands and roll the dough into little balls – remember that they will swell a good deal as they cook.

Into the centre of each ball, put a little horseradish or a cube of fried bread, and fasten the dough firmly over. Remove the meat from the cooking liquor when it is ready, and keep it warm: this will leave space to poach the dumplings for 10–20 minutes. Keep the pan covered.

Just before putting the dumplings into the beef stock, it is a good idea to remove about 425 ml (¾ pt) of it and boil it down in a separate pan to concentrate the flavour. This can be served in a separate sauceboat.

SWEET-SOUR pickled cucumbers are an excellent, if not very English, addition to boiled salt beef, which makes wonderful sandwiches with rye bread and some Moutarde de Meaux or German mustard, particularly if it is still slightly warm. As a general principle, the larger the joint of salt meat, the better the flavour.

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