Marrow Dumplings



  • ½ lb. marrow or
  • White beef suet from kidney
  • 1 cup bread crumbs
  • 2 teaspoon parsley, chopped fine
  • Salt and pepper to taste
  • 2 eggs


Remove membrane from marrow or suet. Chop fine. Add the eggs, salt, pepper, bread crumbs and parsley. Mix thoroughly but lightly. Form into small round balls, roll in flour and drop into slowly boiling soup for 10 minutes.