Directions for Cookery, in its Various Branches

hour and a quarter after they begin to boil; perhaps longer. Turn them out on a large dish, and be careful in doing so not to break the dumplings. Eat them with cream sauce, or with wine sauce, or with butter, sugar, and nutmeg beaten together. PIGEON DUMPLINGS OR PUDDINGS. Take four pigeons and stuff them with chopped oysters, seasoned with pepper, salt, mace, and nutmeg. Score the breasts, and loosen all the joints with a sharp knife, as if you were going to carve them for eating; but do not cut them quite apart. Make a sufficient quantity of nice suet paste, allowing a pound of suet to two pounds of flour; roll it out thick, and divide it into four. Lay one pigeon on each sheet of the paste with the back downwards, and put at the lower part of the breast a piece of butter rolled in flour. Close the paste over the pigeon in the form of a dumpling or small pudding; pouring in at the last a very little cold water to add to the gravy. Tie each dumpling in a cloth, put them into a pot of hot water, and boil them two hours. Send them to table with made gravy in a boat. Partridges or quails may be cooked in this manner; also chickens, which must be accompanied by egg sauce. These dumplings or puddings will be found very good. FINE SUET DUMPLINGS. Grate the crumb of a stale six cent loaf, and mix it with nearly as much beef suet, chopped as fine as possible. Add a grated nutmeg, and two large table-spoonfuls of sugar. Beat four eggs with four table-spoonfuls of white wine or brandy. Mix all well together to a stiff paste. Flour your hands, and make up the mixture into balls or dumplings about the size of turkey eggs. Have ready a pot of boiling water. Put the dumplings into cloths, and let them boil about half an hour. Serve them hot, and eat them with wine sauce. PLAIN SUET DUMPLINGS. Sift two pounds of flour into a pan,