Cut the meat into pieces, and put them into enough boiling water to
cover them well; add also two or three strips of pork. Cover the pot
closely. Boil an hour, then season with pepper and salt to taste, and a
little piece of butter.
Just before taking out the ingredients of the pot to send to table, put
into it, when the water is boiling, separate spoonfuls of batter made
with two eggs well beaten, two and a half or three cupfuls of
buttermilk, one tea-spoonful of soda, and sufficient flour. The batter
should be made just before it is cooked. It takes about three or four
minutes to cook it, the water not to be allowed to stop boiling. The
dish should then be served immediately, or the dumplings will become
heavy.