One egg and 1 tablespoon water; beat well together, add enough S.R. flour and a little grated nutmeg to make the mixture as stiff as dumpling dough. With a teaspoon drop little lumps into soup and boil 10 minutes.
Source: contributed by Mrs. J. Obst in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.8.
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