| How To Cook: |
|
|
1. Cream the butter and add the eggs and plenty of chopped parsley.
|
2. Soak the roll in water, then squeeze out the surplus liquid, and add the roll to the butter, with a little salt, and as many breadcrumbs as required.
|
3. The mixture should be stiff enough to be formed into little balls (about 1 inch in diameter) in the hands; if the mixture is too dry, add a little milk.
|
4. Simmer the dumplings in water for 5 minutes, and serve in place of potatoes, or in soup.
|
|
