Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Buckinghamshire Dumpling
Pies and Pastries

Suet pastry pasty containing chopped pig liver with bacon and herbs, steamed.


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

1lb Suet Pastry
12oz Lean Bacon Rashers
12oz Pigs Liver, chopped
8oz Onions, chopped
1 teasp Chopped Sage
2 teasp chopped Parsley
Pepper

1. Roll the pastry out to a rectangle about ¼ inch thick.
2. Spread the bacon rashers, liver and onions evenly over the pastry, leaving a 1-inch border then sprinkle with the chopped herbs and pepper.
3. Dampen the edges of the pastry, roll up lightly and seal the edges.
4. Wrap the dumpling in pleated greaseproof paper then loosely with aluminium foil, making sure you seal the parcel securely then steam for 2½ to 3 hours. Serve hot




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats