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Type of spoon dumpling. Plain flour and milk dumplings boiled in water, drained and then fried lightly in butter with breadcrumbs.
Well-known locally, but of unknown origin.
Original Receipt from the Suffolk Local Authorities website '1Suffolk';
4 ozs Flour
6 flozs Milk
Salt and black pepper
2 ozs Butter
1 ozs Fresh white breadcrumbs
Sieve the flour into a large bowl.
Make a well in the centre of the flour and gradually pour in the milk, stirring until a thick batter (that will just about drop off a spoon) is formed.
Season to taste.
Drop teaspoons of the batter into a saucepan of fast-boiling water.
Cover the pan and boil for 5 minutes.
Remove the 'buttons'with a slotted spoon and drain well.
Put the 'buttons'on a hot serving dish.
Meanwhile, in a frying pan, melt the butter and stir in the breadcrumbs.
Fry the breadcrumbs until golden in colour.
Sprinkle the breadcrumbs over the 'buttons’.
Serve at once on their own or with a little Melted Butter poured over the top.
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