Recipes > Miscellaneous Recipes > Marrow Dumplings for Soups

Marrow Dumplings for Soups

Ingredients

• 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

Instructions

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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Source

Fifty Soups (1884).