Name: Austrian Bread Dumplings
Ingredients: 4 oz Dry bread, diced; 1/2 oz (1 Tbsp) butter or lard; 1 Egg; 1/2 c Milk; 3 oz (3/4 cup) flour; Salt and pepper; 1 tb Chopped fresh herbs (parsley, chervil, marjoram) -

Christian, remember how many backers thy evil nature has. As for thy gracious life, it finds few friends beneath the sky; but thine original sin hath allies in every quarter. It looks down to hell, and it finds them there, demons ready to let slip the dogs of hell upon thy soul. It looks out into the world, and sees “the lusts of the flesh, the lusts of the eye, and the pride of life.” It looks around, and it seeth all kinds of men, seeking, if it be possible, to lead the Christian from his steadfastness. It looks into the Church, and it finds all manner of false doctrine ready to inflame lust, and guide the soul from the sincerity of its faith. It looks to the body, and it finds head, and hand, and foot, and all other members ready to be subservient to sin. I could overcome my evil heart if it had not such a mighty host of allies, but it makes my position doubly dangerous, to have foes without the gates, in league and amity with a foe more vile within.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Austrian	Ethnic, Breads	6	Servings

INGREDIENTS

4	oz	Dry bread, diced
1/2	oz	(1 Tbsp) butter or lard
1		Egg
1/2	c	Milk
3	oz	(3/4 cup) flour
		Salt and pepper
1	tb	Chopped fresh herbs (parsley, chervil, marjoram) –

INSTRUCTIONS

1 Tbsp     chopped fresh herbs (parsley, chervil, marjoram) - optional, but
a great improvement
You will need a frying pan, a large and a small bowl, and a saucepan of
water or soup.  Fry the diced bread lightly in the fat in a frying pan.
Meanwhile, mix the egg and the milk in a small bowl. Tip the contents of
the frying pan into a large bowl, and pour the egg and milk over all. Stir
in the flour, and season with salt and pepper. Add the herbs, if using. You
may need more milk to make a soft dough. Allow it to stand for 1/2 an hour.
Dip your hand into cold water and roll the mixture into a dozen small
balls.  Put a pot of salted water on to boil, if there isn't a simmering
soup pot waiting. Drop little balls of dough into the boiling salted water
or the soup.  Poach them for 10 to 15 minutes, until they are light and
firm and well risen.
Yield:  12 dumplings Time: 1 hour
Notes:  You may include chopped fried bacon or cubed pork cracklings in the
mixture.  Leaving out flour will result in a lighter dumpling.
From:  THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT
COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer,
Cooking Echo, 7/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”