Marrow Dumplings.

8 dkg of fresh marrow is rubbed thoroughly with 3 dkg of good butter, mixed with half a roll soaked in milk and well squeezed, 3 whole eggs, a little salt, mace and a little very finely weighed green parsley, add enough breadcrumbs to form small dumplings and boil them in the clear, degreased beef broth.

all : Home canning, from Mrs. Emilie Lösel,

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