Dumplings with Prepared Flour

Ingredients

• 1 cup of prepared flour
• 1/2 teaspoonful butter
• 1 egg
• 3 tablespoonfuls water

Method

1. 1

   Mix flour, butter, egg, and water.

2. 2

   Form small dumplings with a tablespoon, drop into boiling salted water, cover, and cook for 6 minutes.

3. 3

   Remove with a skimmer and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 54. The excerpt below is the record exactly as published.

1 tablespoonful butter over the fire, add 1 tablespoonful of very finely chopped onion, cook 5 minutes without browning; then add the soaked bread, stir 6 minutes over the fire; when cold mix the meat and bread together, add the yolk of 2 eggs, and the beaten white of 1 egg ; when well mixed, form with the hands into small balls, like a hickory nut ; wet the hands a little at times with cold water, so as to roll the balls perfectly smooth ; then drop them on a plate, dust with flour ; drop the balls into the boiling soup, cook 8 minutes, or boil them in salted water ; take them out with a skimmer, lay them in the tureen, and pour the strained soup over. These meat balls are also very nice boiled in chicken fricassee. Foreemeat Balls of Sansage Meat. — Take Yt pound of sausage meat, 1 cup of bread previously soaked in cold water and pressed dry, 1 egg, some salt, pepper, and a little ground mace ; mix these ingredients well together with a wooden spoon. Dust some flour on a pastry board, take a tablespoonful of the forcemeat, roll it into a long roll a flnger thick, continue until all the forcemeat is formed into rolls ; cut each roll into pieces the size of a marble, roll these with the help of some flour into little round balls, put them on a plate, dust flour over them, shake the plate so that they cover themselves with flour. After all are prepared in this way boil them in the soup for ten minutes, or in boiling salted water. 78 FORCUMEAT BALLS AND DUMPLINGS. 79 Llyer Dumplings. — Place a saucepan with 1 tablespoonfnl butter over the fire, add 2 tablespoonfals fine-chopped onion, a small piece of bruised garlic the size of a coffee bean ; cook 5 min- ates without browning; soak Ysloaf of 2-days'-old baker's bread, without the rind, in cold water, inclose in a towel and press out all the water ; add it to the saucepan, stir and cook 5 minutes ; then remove ; when cold add Vs pound fine-chopped calf s or lamb's liver and 2 whole eggs ; season with 1 teaspoonf ul salt, V^ teaspoonf ul pepper, V4 teaspoonf ul thyme, a little marjoram, and mix all well together ; then cut with a tablespoon small portions from the mix- ture, drop it into salted boiling water; cook ten minutes; then remove the dumplings carefully with a skimmer ; serve with sauer- kraut, or any other vegetable. Liver Dumplings for Soup.~One half cupful fine-cut calf s or lamb's liver, Vs cupful grated bread crumbs, 1 ounce butter, small grated onion, Vt teaspoonf ul salt, V4 teaspoonf ul pepper, the yolk of 1 egg, and the white beaten to a stiff froth. Mix the liver, bread crumbs, salt, and pepper together ; add the onion, the melted butter, the yolk, and last the beaten white. Gut with a teaspoon small portions from the preparation and drop into boiling soup; boil 6 minutes; then serve. Or boil the dumplings in boiling salted water, and lay them in the soup. Liver Balls.— Stir 3 ounces of butter to a cream ; add by de- grees 3 eggs, 3 ounces bread crumbs, Vs pound fine-minced or scraped calf s liver, some salt and pepper, and, if liked, a little grated onion. When well mixed, cut with a teaspoon small portions from this, drop them into the soup ; boil from 8 to 10 minutes ; or mold them into little round balls. Liver k la Boyal. — Bemove the skin and tough parts from Vs pound of calf s liver or of poultry liver ; chop it fine ; put it in a saucepan with 1 ounce butter and 1 fine-chopped onion, and cook slowly 10 minutes; add iVt cup bouillon, boil Vt hour; press through a sieve ; mix with the yolks of 4 eggs, a little salt, and 80 FORCEMEAT BALLS AND DUMPLINGS. pepper ; then place it in a double boiler, and boil until firm. Short- ly before serving cut it into fine slices and lay them in the prepared soup. A Royal of Calf's Brain is made the same way. Dumpling8 with Prepared Flour.— Mix together 1 cup of prepared fiour, Y, teaspoonf ul butter, 1 egg, 3 tablespoonf uls wate

Cook this with the app: pantry check, scaling, and the assistant.