|
Classic
Cook Books
< last page | next page >
page 316
0.--Dumplings.
I. DUMPLINGS FOR SOUPS AND FRICASSEES.
1. Directions for preparing Dumplings. The bread for dumplings must not be fresh
nor soaked in warm water, because, in both cases, the bread will become sticky.
Lay the bread into cold water for a few moments, put it into a cloth, gently
press out the water and then rub it. Stale grated wheat bread and rolled
crackers are also used in dumplings.
For the finest kinds of dumplings, and also for fish dumplings, only the white
part of the bread is used, the crust being cut off.
Although in every receipt the quantity is given it is always best to try a small
dumpling to see if they are right. If needed, a little bread, butter, egg or
water can be added.
Meat dumplings to be served with fricassee and soup are either rolled with the
hands, the hands being kept moist by dipping them into cold water, or, better
still, they are moulded with a tea- or tablespoon, which is dipped into the
boiling water after each dumpling is formed, put them into the boiling soup and
cook for 10-15 minutes. If many dumplings are to be cooked it will be found
better to mould and lay them on a dish so as to put them all into the soup at
once, otherwise those put in first will cook for too long a time. If the
dumplings are made of flour, potatoes or bread and they are dry on the inside
after cooking, they are done. Meat dumplings are ready when the meat is done.
Dumplings for fricassees are not cooked in a thick gravy
< last page | next page >
Classic
Cook Books
|
