Chop some cold ham, the fat and lean in equal proportions. Season
it with pepper and minced sage. Make a crust, allowing half a
pound of chopped suet; or half a pound of butter to a pound of
flour. Roll it out thick, and divide it into equal portions. Put
some minced ham into each, and close up the crust. Have ready a
pot of boiling water, and put in the dumplings. Boil them about
three quarters of an hour.