10 To 12 slices stale bread
1 ts Salt
1 1/2 c Lukewarm milk
3 sl Bacon, diced
1 sm Onion, chopped
1 tb Minced parsley
1 ts Marjoram
2 Eggs
Breadcrumbs if needed
Cut bread or rolls, with crusts, into small pieces, put in a bowl and
sprinkle with salt. Pour lukewarm milk over bread and let soak for an
hour. If there is excess milk in bowl at that time, pour it off. Fry
bacon in skillet with chopped onion until bacon is almost crisp and
onion is soft and golden. Toss in parsley and marjoram and saute 3 or
4 minutes. Add bacon, onion and herbs to bread mixture. Mix eggs in
thoroughly. If dumpling batter is to soft to form, add breadcrumbs, a
tablespoon at a time, until batter is firm enough. With wet hands or
two wet tablespoons, form a test dumpling. Drop into boiling salted
water and simmer, partially covered for 20 minutes.
10 to 12 Dumplings
FROM “The German Cookbook by Mimi Sheraton”
Yields
4 Servings