A great pasta dish for any occasion:
To the dumplings stir together 1/2 kg of flour with 5 to 6 whole eggs, a little milk and freshly grated nutmeg to a not too firm dough, adding, beating always with a wooden spoon, little by little 200 g of melted butter and at the end for 10 pf bread roll cut into cubes and fried in butter. If a sample shows that it is good, they are put in boiling water, stabbed with a spoon, in which they are cooked for 15 to 20 min. If the sample dumpling shows to be too firm, pour in a little milk.
Illustrated Manual of Cookery by: Leopoldine Amelung **
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