2 cups fine bread-crumbs, soaked in a very little milk.
1 cup beef suet, freed from strings, and powdered.
4 eggs, whites and yolks separated, and beaten very light.
1 tablespoonful sugar.
1 teaspoonful cream-tartar, sifted into the flour.
½ teaspoonful soda dissolved in boiling water
1 teaspoonful salt.
Enough milk to mix into a stiff paste.
Make into large balls with floured hands; put into dumpling cloths
dipped into hot water and floured inside; leave room to swell, and tie
the strings very tightly.
Boil three-quarters of an hour. Serve hot with wine sauce.