Marrow Dumplings

Ingredients

• one ounce uncooked marrow
• tablespoon butter
• two well-beaten eggs
• half pint bread-crumbs
• teaspoon each minced parsley
• teaspoon each minced onion
• salt
• pepper
• grated nutmeg

Method

1. 1

   Beat marrow and butter to a cream, add eggs and soaked bread-crumbs.

2. 2

   Mix well, add parsley, onion, salt, pepper, and nutmeg.

3. 3

   Form into small dumplings and drop into boiling soup, simmer for about half an hour.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 521. The excerpt below is the record exactly as published.

two well-beaten eggs, and roU into balls as large as a walnut, with floured hands. Fry the balls in butter to a dark brown, and let them cool : turn into the soup and boil about ten minutes. Or for Veal Balls take half pint each minced cooked veal and bread-crumbs with half giU chopped suet seasoned with salt, pe{)per and any sweet herbs liked. Add beaten egg sufficient to make into balls and fry brown. These are used for the richer soups such as Calf s-head, eta For Force-meat Balls for Fish Soups J pick meat from the shell of the lobster, and pound it, with the soft parts, in a bowl ; add six stalks boiled celery, the yolK of a hard-boiled egg, salt, cayenne and little mace, and gill or mora of bread-crumbs. Continue pounding till the whole is well mixed ; melt two tablespoons butter and add with two well-beaten eggs ; make into balls about an inch in diameter, and fry brown, rlace in tureen, add soup and serve. Some add half an anchovy, pounded. For Oerman Baits, mix together butter and cracker-crumbs into a firm round ball and drop into soup a short time before serving. These are especially nioe for Chicken Soup. Putting slices of lemon and hard-boiled eggs in tureen and adding soup makes a dainty dish, and where the eggs are not sliced, but simply the whole boiled yoUk used it is certainly "fit to set before the king." Cr(yutons. — ^Tnese are different shapes of bread, without crust, cut and fried or toasted. For Soups, cut in dice about third of an inch square or even less and fry in butter in frying-pan or in a ket- tle of smoking-hot fat like fritters till a golden brown, drain and add to tureen or put a spoonful in each dish and add soup. Some simply toast the breaa, then cut it ; or butter or not as wished, cut and toast in oven, serving as above. Crackers crisped in oven are Kjt SOUPS. 601 nice for Oyster soup. F(yr Entrees^ cut bread in heart-shaped pieces about two inches long and half an inch thick and fry or toast as above. For Vegetahles^ cut in triangular pieces one and a half inches long, same thickness and fry as above. Dumplings^ — These are a nice addition to soups and are made in many ways, but however made, a little cold water should be added to soup to stop the boiling just before they are put in (there are one or two exceptions) and then the soup must not cease boiling for at least ten or fifteen minutes when they will be done ; it is also very important the cover fits closely that steam does not escape. For Buckeye Dumpli^aSf take half pint sweet milk, two eggs, and enough flour to make stiff batter ; drop off spoon into the soup and cook ten minutes. For Marrow Dumplings^ which are very deli- cate and can be varied in seasoning to suit any soup, beat one ounce uncooked marrow and tablespoon butter to a cream ; add two well-beaten egss and half pint bread-crumbs which should previously well be soaked fn boiling milk, strained, and beaten up with a fork. When well mixed add teaspoon each minced parsley and onion with salt, pepper and grated nutmeg

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