1/2 lb self-raising flour
1 teaspoon chopped parsley
1/4 teaspoon salt and pepper
2 to 3 oz. finely chopped suet
A pinch thyme and sage
Water to mix
Method: Mix all the dry ingredients and make into a light dough with cold water. Divide into small balls, roll each in flour, and drop into the boiling stew. The same balls may be cooked with a boiled leg or shoulder of mutton. For a change, add a small minced onion to the above ingredients.
Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.31.
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