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Marrow Dumplings, for Soup

Cut out the crumb of a light roll, and soak it for a minute in cold milk. Pour off the milk, and add two ounces of flour, half a pound of marrow, chopped, the yolks of six eggs, beaten to a froth, the crumb of a small roll toasted, and cut into small dice, a table-spoonful of chopped parsley, and pepper and salt to taste. Stir all these ingredients well together, form them into small dumplings, boil them in weak stock, and afterwards add them to the soup. Time to boil, an hour. Probable cost, 1s. 6d. Sufficient for eight persons.