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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.

No. 9—LIVER-DUMPLING SOUP.

Quantity for 6 Persons.

 ¼ lb. of chopped calf’s liver

 1 tsp. butter

 A little grated onion

 1 tsp. finely chopped parsley

 5 tbsps. grated rolls

 2 eggs

 1 tsp. salt, (scant)

 1 pinch nutmeg

Preparation:

The soup should be served at once.

No. 10—MEAT-DUMPLING SOUP.

Quantity for 6 Persons.

 ¼ lb. of finely chopped veal or poultry

 2 eggs

 ¼ pt. grated rolls

 1 tsp. of butter

 ½ tsp. finely chopped parsley

 1 tsp. salt

 1 pinch nutmeg

Preparation:

No. 11—SPONGE-DUMPLING SOUP.

Quantity for 6 Persons.

 3 eggs

 ¼ tsp. of salt

 ½ pt. milk or bouillon

Preparation:

The bouillon is put into the soup tureen and the dumplings are cut with a teaspoon and put into the bouillon. A little finely chopped parsley is added.

No. 12—FARINA-DUMPLING SOUP.

Quantity for 6 Persons.

 ½ pt. milk

 4 tbsps. fine farina