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Hard Dumplings


Plain flour-and-water paste balls, boiled c1hr, an accompaniment for beef (Glasse 1747, Eaton 1822, etc)

Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);

To make hard dumplings.
MIX flour and water, with a little salt, like a paste, roll them in balls, as big as a turkey's egg, then roll them in a little flour, have the water boiling, throw them in the water, and half an hour will boil them. They are best boiled with a good piece of beef. You may add, for change, a few currants. Have Melted Butter in a cup.

Another way to make hard dumplings.
RUB into your first a good piece of butter, then make it like a crust for a pye; make them up, and boil them as above.

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