Dumplings

[Meat and Offal]

225g/8oz self raising flour

a pinch of salt

110g/4oz beef suet

about 5 tablespoons cold water

570ml/1 pint brown stock

1. Sift the flour and salt into a bowl. Mix in the suet.

2. Make a dip or well in the centre. Add a little water and, using a palette knife, mix in the surrounding flour. Draw the mixture together with your hands and knead gently into a soft dough.

3. With floured hands, shape the mixture into balls about the size of a ping pong ball.

4. Float the dumpling in the simmering stock in a saucepan and cook uncovered for 20-25 minutes.