1/2 cup Butter 1 cup Flour.
3/4 cup boiling Water.
Melt butter in a kettle. Add flour and stir well. Gradually add the boiling water and stir until the mixture leaves the sides of the pan. Remove from fire and cool until lukewarm. Beat in eggs one at a time, beating well after each addition. Drop very small dumplings (no larger than an almond) from the end of a spoon into boiling salted water. Cook 2 minutes then turn each one and cook one minute more. Serve these in a large soup tureen with the broth poured over them; or serve in individual dishes.
1 pound lean Beef ground four times 3 tablespoons Flour.
Salt and Pepper.
Mix thoroughly and form into marble size balls. Drop into boiling salted water and cook three or four minutes, turning each one over to cook through. Place several in each soup dish and pour the hot broth over them; or it may be served from a large tureen.