Buckinghamshire Dumplings
450g (1lb) Suet Pastry
340g (12oz) Lean Bacon Rashers
340g (12oz) Pigs Liver
225g (8oz) Onions
1 tsp Sage
1 tsp Parsley
Pepper
Clean, skin, core and thinly slice the kidney.
Roll it into a rectangle about 6mm (¼ inch) thick.
Place on the bacon rashers, liver and onions, sprinkle with the chopped herbs and pepper.
Dampen the edges of the pastry and roll up lightly.
Seal the edges.
Wrap the dumpling in a scalded well floured cloth and tie the ends.
Steam for 2½ to 3 hours.
Serve with floury boiled potatoes, green vegetables and gravy.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved