Sift two pounds of flour into a pan, and add a salt-spoon of salt.
Mince very fine one pound of beef suet, and rub it into the flour.
Make it into a stiff dough with a little cold water. Then roll it
out an inch thick or rather more. Cut it into dumplings with the
edge of a tumbler. Put them into a pot of boiling water, and let
them boil an hour and a half. Send them to table hot, to eat with
boiled loin of mutton, or with molasses after the meat is removed.