The Economical Jewish Cook: A Modern Orthodox Recipe Book for Young Housekeepers

by May Henry; Edith B. Cohen

Drop Dumplings. Time—½ hour.

1 tablespoonful beef dripping, 1 egg, 2 tablespoonfuls flour, nutmeg, 1 dessertspoonful chopped parsley, salt and pepper to taste.

Beat up the dripping till quite white; pour some boiling water over the egg, then break it into the dripping; stir these together, then add the flour, seasoning, a little grated nutmeg, and the parsley. Drop pieces the size of a large walnut, into the boiling soup, and cook about 15 minutes.