10 to 12 slices stale bread
1 tsp salt
1 1/2 cup lukewarm milk
3 slice bacon, diced
1 small onion, chopped
1 tbsp minced parsley
1 tsp marjoram
2 eggs
1 breadcrumbs if needed
Directions
Cut bread or rolls, with crusts, into small pieces, put in a bowl and
sprinkle with salt. Pour lukewarm milk over bread and let soak for an
hour. If there is excess milk in bowl at that time, pour it off. Fry
bacon in skillet with chopped onion until bacon is almost crisp and
onion is soft and golden. Toss in parsley and marjoram and saute 3 or
4 minutes. Add bacon, onion and herbs to bread mixture. Mix eggs in
thoroughly. If dumpling batter is to soft to form, add breadcrumbs, a
tablespoon at a time, until batter is firm enough. With wet hands or
two wet tablespoons, form a test dumpling. Drop into boiling salted
water and simmer, partially covered for 20 minutes.
10 to 12 Dumplings
FROM "The German Cookbook by Mimi Sheraton" Submitted By RHOMMEL
Servings: 4 servings
Bavarian Bread Dumplings Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; German
The History of Recipes
It is quite feasible to prove the history of written cooking instructions far back into the distant past, in fact as far back into history as ancient Egypt, and potentially, even further back. Interesting though that maybe, sadly, these ancient recipes were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe found, according to historians are a few clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Closer to modern times, we find some books which date from the fourteenth century ; one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these two books are not about the curry that we all know today, but rather accounts of the types of meals cooked for the nobility of that time. During the next few hundred years, the upper classes strove to serve the most exotic meals, and as a result the best chefs and their recipe collections were greatly in demand. Even so, it was during the nineteenth century that formal cookery and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, testing, and recording recipes common in their social group. Like it or not, the introduction of TV gave us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Bavarian Bread Dumplings recipe.
