4 qt. broth, using beef bones and meat
1 stick soft butter (I use less 1/4 c.)
4 eggs
1 c. flour
1 tsp. salt

BROTH: Boil bones and boil in meat. Cover with cold water. Simmer for 3-4 hours. Add herbs and spices, celery, carrots, and onion. Strain if desired.

DUMPLINGS: Beat eggs and butter together. Add flour and salt. Drop by spoonfuls in boiling broth. Cover. Cook 20 minutes.