Recipes > Miscellaneous Recipes > Marrow Dumplings for Soups

Marrow Dumplings for Soups


  • 1 breakfast roll
  • milk
  • 2 ounces of flour
  • 1/2 pound of beef marrow freed from skin and sinews
  • yolks of 5 eggs
  • salt
  • pepper


Grate the crust of a breakfast roll, and break the remainder into crumbs; soak these in cold milk; drain, and add the flour; chop up the beef marrow; beat up the yolks; mix all together thoroughly, if too moist add some of the grated crumbs; salt and pepper to taste; form into small round dumplings; boil them in the soup for half an hour before serving.


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Fifty Soups (1884).

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