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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.