![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/misc.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
82
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
1 oz. of beef marrow, 1 oz. of butter, 2 eggs, 2 penny rolls, 1 teaspoonful of minced onion, 1 teaspoonful of minced parsley, salt and grated nutmeg to taste.
👨🍳 Method
Beat the marrow and butter together to a cream; well whisk the eggs, and add these to the other ingredients. When they are well stirred, put in the rolls, which should previously be well soaked in boiling milk, strained, and beaten up with a fork. Add the remaining ingredients, omitting the minced onion where the flavour is very much disliked, and form the mixture into small round dumplings. Drop these into boiling broth, and let them simmer for about 20 minutes or 1/2 hour. They may be served in soup, with roast meat, or with salad, as in Germany, where they are more frequently sent to table than in this country. They are very good.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this recipe on a weeknight when I needed something quick and unique for dinner. I found that the combination of beef marrow and butter created an incredibly rich base for the dumplings. The penny rolls, once soaked and beaten, added a delightful texture that surprised me with its lightness. This recipe is perfect for a comfort-seeker looking to add a touch of vintage charm to their meal. The nutmeg and parsley added a subtle warmth and freshness that balanced the richness nicely. I served them in a hearty beef broth, and they were a hit with the family. Next time, I might try adding some finely chopped mushrooms to the mixture for extra earthiness. The best part? They were ready in just under 30 minutes, making them a great option for a busy weeknight dinner.
