4 oz dry bread, diced
1/2 oz (1 tbsp) butter or lard
1 egg
1/2 cup milk
3 oz (3/4 cup) flour
1 salt and pepper
1 tbsp chopped fresh herbs (parsley, cherv, il, marjor
Directions
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
Servings: 6 servings
Austrian Bread Dumplings Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
We are able to follow the history of meal recipes back into antiquity, in fact as far as the early Egyptians, and quite possibly further than that. However, generally, these early cookbooks were just simple pictorial recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to academics are a few clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. Later on, in The time of the roman empire around 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes prepared by the Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, a very modern way of dining. Additionally, he recounts how the Romans made use of many herbs and spices, including a few that will be familiar to modern chefs for example basil, mint and asafoetida. During the following few hundred years, the wealthy families of the West strove to lay on the most exotic banquets, and consequentially the best cooks and their recipes were much in demand. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and publishing recipes common in their social group. By the time we get to the 1900s, cooking books were starting to become popular mostly due to better eduction, more leisure time and having more disposable income. |
We hope you enjoy this Austrian Bread Dumplings recipe.
