Sausage Dumpling
Make a good paste in the proportion of three mashed potatos, and a quarter of a pound of finely minced suet to a quart of flour. Roll it out into a thick sheet. Fill it with the best home-made sausage meat. Lay the sausage meat in an even heap on the sheet of dough, and close it up so as to form a large round dumpling. Dip a square cloth in boiling water, shake it out, dredge it with flour, and tie the dumpling in it, leaving room for it to swell. Put it into a pot of boiling water, and keep it boiling hard till thoroughly done. Do not turn it till immediately before it goes to table. It requires no sauce but a little cold butter. It may be made into several small dumplings.