Sea Pie and Norfolk Dumplings
Dear Aunt Daisy, I read with interest your recipes in The Listener for Sea Pie and Norfolk Dumplings. It is the first time I have heard of them since I was a child going to school. We never had a roast without the Norfolk Dumpling. Father used to say, "Now, boys and girls, those who eat the most dumpling get the most meat!" (There were nine of us.) Of course, there was little room for meat, as dumplings are very filling. Sea Pie was a favourite dish of ours, too. It is delicious and I advise any who haven't tried it, to do so. We sometimes had the suet dumplings dropped into the boiling gravy, instead of forming a lid for the top. The Norfolk Dumplings are very light and fluffy too, when cooked properly. You may like this little tip now that the fly season is about to start. I have had several accidents with fly papers, and have always found eucalyptus oil will do the trick. It removes all traces of stickiness, even from delicate fabrics, without leaving a mark.-"Tyne-sider."
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19421106.2.29.3.1
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New Zealand Listener, Volume 7, Issue 176, 6 November 1942, Page 11
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187Sea Pie and Norfolk Dumplings New Zealand Listener, Volume 7, Issue 176, 6 November 1942, Page 11
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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