| During the war this very old country dish was brought to light because of its economical and healthy qualities, the large quantities of parsley it must contain giving us large doses of vitamin C. Those of us that tasted it forgot about its uplift, loving it for itself alone. The original recipe was made with stone-ground flour and it should be now, but it is not so easy to find. |
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Half pound self raising flour 2-3 rashers of bacon or the meat from a bacon bone, averaging 3-4 oz 1 oz of shredded or packet suet (or if the bacon is lean, then 2 oz) Half level teaspoonful of finely chopped and dried parsley Cold water |
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Chop the bacon or bacon bone meat very finely. Mix flour, salt and suet, add the bacon and parsley. Mix to a soft dough with cold water and knead gently until the ingredients are well blended and the dough does not stick to the fingers. A boiling dough should not be as dry as a baking dough. Shape into a stubby-shaped roll, not a long lean one, wrap in greaseproof paper, with a pleat on either side to allow the mixture to swell. Then wrap loosely in a floured cloth and tie firmly at either end with tape or twine. Lower into a kettle of boiling water and boil gently for two hours, or steam for two and a half hours. Serve with brown gravy or with parsley sauce. Any left over is delicious sliced and fried with bacon or potatoes. |
