Bread Dumplings

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


Put a ½ lb. of stale bread, previously soaked in water, and well squeezed, in a basin with a ½ lb. of butter, 4 whole eggs, a little salt, and as much flour as is required to give sufficient consistency. Work all thoroughly, shape into small balls, and poach in boiling water for about 10 minutes, till they rise to the surface. Only a few at a time should be put in the water.