Dumplings

• 6 rolls
• ¼ pint milk
• 2 eggs, beaten

Break up rolls into small pieces and soak in milk. Add eggs, parsley, and salt, pepper and nutmeg, to taste. Then add flour and work mixture into a dough with your hands, adding more flour if the dough is too moist to handle.

Shape dough into 6 balls and drop them into a large saucepan of boiling salted water. Boil for 12 to 15 minutes, uncovered, until dumplings rise to the surface. Sk