Mutton or Lamb with Parsley Dumplings from Floyd on Britain & Ireland by Keith Floyd
Boiled leg of mutton was a popular nineteenth-century dish, and the dumplings were added to absorb the fat in the juices.
Ingredients
- 1–2 eggs, lightly beaten
- Salt and pepper
- 2 lb (1 kg) leg of lamb
- 2 oz (50 g) butter
- 8 oz (250 g) onions, sliced
- 1 lb (500 g) carrots
- 5 fl oz (150 ml) double cream
- Butter
- Flour
- 1 bay leaf
- Mixed herbs
- Salt
- 1 pint (600 ml) lamb or veal stock
- 2 tablespoons finely chopped parsley
- Grated rind ½ lemon
- 6 oz (175 g) fresh white breadcrumbs
- 3 oz (75 g) shredded beef suet
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