| 1
¼ c. flour |
3/4
c. milk |
| 2
eggs |
½
to ¾ stick butter |
| 2
stale hard rolls |
½
tsp. Salt |
| 5
to 6 slices of Bacon |
pinch
of nutmeg |
|
| Mix
together flour, eggs, milk, salt, nutmeg and whip until dough
forms bubbles.
|
| Dice
bacon and fry in about a Tablespoon of the butter.
Add cubed hard rolls to fried bacon, toss together and
roast a little longer. Add to dough and mix well.
Let stand for about ½ hour.
|
| In
a large kettle bring boiling salted water to a simmer.
With a serving spoon, first dipped in simmering water, cut
off dough to the size of a plum and let glide into the simmering
salted water. Dip
spoon into water again and repeat until all dough is used. Let simmer slowly for about 15 minutes. |
| Put
remaining butter into fry pan and let it brown a little.
|
| Gently
remove dumplings from water.
Put into a serving bowl and pour browed butter over them
and serve.
|
| Can
be served with baked fruit or used as a side dish to any entrée. |
| Have
leftovers? Fry them
up the next day and scramble an egg over them. |