I tried my hand at making dormers this week, and I must say, I was charmed by the simplicity of this old-fashioned recipe. The combination of cold mutton and beef suet was an unexpected delight. The mutton was tender, and the suet added a rich, savory note that I wasn't expecting from this vintage dish. I found that the boiled rice helped to bind the mixture together, making it easy to shape into sausages. As a weeknight cook, I appreciated that this recipe could be whipped up in under an hour. The dormers were a hit with the family, and I served them with a simple gravy made from the drippings. The breadcrumbs added a lovely crunch to the outside, while the inside remained moist and flavorful. The dormers would be a great option for a quick, comforting meal on a busy weekday evening.