Freemason Recipes: Mince and Dumplings

 

The Worshipful Warden's Beef Mince and Dumplings

Prepared for the Brethren and Guests of the Lodge

Brethren, Companions, and Esteemed Guests,

It is with great pleasure that we present this hearty and comforting dish, long favoured for occasions of fellowship and good company. As the bonds of friendship are strengthened around the Festive Board, so too may this wholesome fare provide warmth, sustenance, and contentment to all assembled.

May it be received in the spirit of harmony, charity, and brotherly affection.

Beef Mince and Dumplings

Serves 8–10 Brethren

Ingredients

For the Mince

• 1.5 kg good-quality beef mince
• 2 large onions, finely diced
• 3 carrots, diced
• 2 sticks celery, diced
• 3 cloves garlic, finely chopped
• 2 tbsp plain flour
• 500 ml beef stock
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato purée
• 1 tsp dried thyme
• 2 bay leaves
• Salt and freshly ground black pepper
• 2 tbsp vegetable oil

For the Dumplings

• 250 g self-raising flour
• 125 g shredded suet
• 1 tsp salt
• Cold water to mix

Method

The Mince

1. In a large casserole or stock pot, warm the oil over a moderate heat.
2. Add the onions, carrots, and celery, cooking gently until softened.
3. Stir in the garlic and cook for a further minute.
4. Add the beef mince and brown thoroughly, breaking it apart as it cooks.
5. Sprinkle over the flour and stir well.
6. Add the tomato purée, Worcestershire sauce, thyme, bay leaves, and beef stock.
7. Season generously with salt and pepper.
8. Bring to a gentle simmer, cover, and cook for approximately 1 hour, stirring occasionally, until rich and thickened.

The Dumplings

1. In a bowl, combine the flour, suet, and salt.
2. Add sufficient cold water to form a firm but pliable dough.
3. Divide into 12 equal portions and roll into neat dumplings.

The Final Assembly

1. Remove the lid from the casserole.
2. Arrange the dumplings evenly across the surface of the mince.
3. Cover once more and cook gently for 25–30 minutes, until the dumplings are light, fluffy, and thoroughly cooked.

To Serve

Present piping hot, accompanied by seasonal vegetables and buttered potatoes if desired.

May the table be well furnished, the company agreeable, and the evening remembered with pleasure by all who partake.

So mote it be.