|
Ingredients
|
For 4
|
For 100
|
|
Shoulder of mutton
|
500gms
|
12.5kg
|
|
Onions
|
115gms
|
2.75kg
|
|
Carrots
|
225gms
|
5.6kg
|
|
Turnips
|
115gms
|
2.75kg
|
|
Stock
|
590ml
|
14.75litre
|
|
Refined flour
|
30gms
|
340gms
|
|
Salt
|
to taste
|
100gms
|
|
Pepper
|
To taste
|
15gms
|
|
Fat
|
30gms
|
340gms
|
|
Dumplings:
|
|
|
|
Refined flour
|
55gms
|
910gms
|
|
Fat
|
30gms
|
455gms
|
|
Baking powder
|
½ tsp
|
45gms
|
|
Salt
|
a pinch
|
100gms
|
|
Onions
|
15gms
|
225gms
|
|
Parsley
|
1 spring
|
2 bunches
|
Stew:
Prepare a brown stew. Put the dumpling in the stew 40
minutes before removing from fire. Place the stew in a hot dish surrounded by
the dumplings.
Dumplings:
Mix the dry ingredients. Rub in fat. Add chopped onions and
parsley. Add sufficient water to make a light dough. Divide into even-sized
balls. Cook in stew for 40minutes.
