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Marrow Dumplings For Soups

(50 Soups)

Grate the crust of a breakfast roll, and

break the remainder into crumbs; soak these in cold milk; drain, and add

two ounces of flour; chop up half a pound of beef marrow freed from skin

and sinews; beat up the yolks of five eggs; mix all together thoroughly,

if too moist add some of the grated crumbs; salt and pepper to taste;

form into small round dumplings; boil them in the soup for half an hour

before serving.

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