Home › The Principles of Cookery › Marrow Dumplings

Marrow Dumplings

Pour over two stale French rolls as much boiling milk as will soak them well. Squeeze them dry, and beat them until they are smooth. Beat two and a half ounces of marrow and butter, mixed together until like cream, and add these ingredients to two well-whisked eggs, thoroughly mixed, make into small balls, and drop these into boiling soup, or if intended as an accompaniment to roast meat, into boiling water. Marrow dumplings may be seasoned to adapt them to the dish for which they are intended. They are much used in Germany, but are not much known in England, except in the western counties, where they are principally composed of suet, flour, etc. Time, twenty minutes to boil. Probable cost, 6d. Sufficient for ten dumplings.