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Classic
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page 218
Dumplings in beef soup.
Two tablespoons butter should be worked with a wooden spoon for five minutes;
add 1 pint of sweet cream, 4 yolks of eggs, and 2 whites, also some wheat flour.
Salt, sugar and nutmeg to suit. Now shape with a teaspoon small dumplings and
boil them. Test the batter by making and cooking only one first.
Small dumplings.
Beat 2 eggs with a spoonful sugar; add 2 spoonfuls cream, 2 of melted butter, 3
of flour and 1 cardamom. This is to be worked for a while. Then flour the table,
roll the dough thick as a finger and cut dumplings the size of a thimble. Boil
as above.
Butter mush.
Put 1/2 pound fresh butter over the fire. When it is melted, work into it as
much flour as it will take, making it quite thick. Stir it for quite a while,
and then add to it a spoonful
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