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Buckinghamshire Dumplings




Source of Recipe


the web


List of Ingredients




1 lb prepared suet
8 oz streaky bacon
8 oz pig or lambs liver finely sliced
2 onions peeled and finely chopped
2 teaspoons choppd fresh parsley
1 teaspoon chopped sage
Pepper for seasoning



Recipe



Roll out the pastry on a lightly floured surface to form a square about a quarter of an inch thick.
Lay the bacon rashes on top, then cover with the liver slices.
Mix together the herbs, season with pepper and sprinkle over the liver.
Dampen the edges of the pastry
Then roll up like a swiss roll and press the ends together.
Wrap in a clean, well floured pudding cloth
Then wrap again in kitchen foil.
Tie the ends tightly, but allow room for the dumpling to expand
Place in a saucepan of boiling water and boil for 2 - 3 hours, topping up the water when necessary.

Unwrap and serve cut into slices, with green veg and creamed potatoes.
(Then make sure you go for a very long brisk walk - I would recommend at least 4 hours to 'walk it off')