Serve them up hot, and eat them with corned pork, or with bacon. Or you may eat them with molasses and butter after the meat is removed.
If to be eaten without meat, you may mix in the dough a quarter of a pound of finely chopped suet.
Take a calf’s liver, and chop it very fine. Mix with it half a pound of beef suet chopped line also; half a pound of flour; two minced onions; a handful of bread-crumbs; a table-spoonful of chopped parsley and sweet marjoram mixed; a few blades of mace and a few cloves powdered; and a little pepper and salt. Mix all well together. Wet the mixture with six eggs well beaten, and make it up into dumplings, with your hands well floured. Have ready a large pot of boiling water. Drop the dumplings into it with a ladle, and let them boil an hour. Have ready bread-crumbs browned in butter to poor over them before they go to table.
Chop some cold ham, the fat and lean in equal proportions. Season it with pepper and minced sage. Make a crust, allowing half a pound of chopped suet; or half a pound of butter to a pound of flour. Roll it out thick, and divide it into equal portions. Put some minced ham into each, and close up the crust. Have ready a pot of boiling water, and put in the dumplings. Boil them about three quarters of an hour.
Mix together as much grated bread, butter and beaten egg (seasoned with powdered cinnamon) as will make a stiff paste. Stir it well. Make the mixture into round dumplings, with your hands well floured. Tie up each in a separate cloth, and boil them a short time,—about fifteen minutes. Eat them with wine sauce, or with molasses and butter.
Beat seven eggs very light, and stir them gradually into a quart of milk; add, by degrees, three quarters of a pound, or a pint and a half of sifted flour. Beat the whole very hard. Have ready in a frying-pan over the fire, a large quantity of lard. When the lard has come to a hard boil, begin to put in the fritters; allowing for each about a jill of batter, or half a large tea-cup full. They do not require turning, and will be done in a few minutes. Fry as many at a time as the pan will hold. Send them to table hot, and eat them with powdered cinnamon, sugar, and white wine. Let fresh hot ones be sent in as they are wanted; they chill and become heavy immediately.