Page:Meier - The Art of German Cooking and Baking.djvu/12

 and the whole is boiled slowly for another 2 or 2½ hours. Strain after boiling. This soup is very strong. Boiled in this way the meat is tender and nourishing.


 * 2 lbs. of roastbones

Soupgreens

Salt

2 qts. water

Preparation: Chop the bones and put over the fire with soupgreens, salt and water; boil 2 hours, then strain. If the bouillon is not strong enough, add a little meat-extract.


 * 3 tbsps. of melted beef marrow

2 eggs

¾ pt. grated rolls

½ tsp. chopped parsley

1 pinch nutmeg

1 tbsp. cold water

½ tsp. salt

Preparation: Boil or cook the marrow until it is melted, strain it through a fine sieve. Put 3 tablespoonfuls into a dish and let it cool off. Then beat it to foam and add the yolks of the eggs, salt, parsley, nutmeg, the grated rolls and water. Finally beat the whites of 2 eggs to stiff froth and stir into the mass.

Form small dumplings, let bouillon come to a boil, put the dumplings in and boil slowly ¼ hour.

It is best to try one dumpling first; in case it does not hold together, add some more grated roll.

The soup must be served at once. A little chopped parsley put into it is a pleasing and palatable addition.


 * 2 tbsps. of butter, 2 eggs

¾ pt. grated rolls

¼ tsp. of salt

½ tsp. parsley

1 pinch nutmeg

1 tbsp. of cold water

Preparation of butter-dumplings is the same as the marrow-dumplings in No. 7.

The butter is beaten to a cream at once and less salt is added, because the butter is already salted.