6 strips bacon
1/2 lb. hamburger
1 tbsp. dehydrated parsley
1 tbsp. chopped chives or 2 scallions, cut very fine
1/2 tsp. salt
1/4 tsp. pepper
6 slices white bread, soaked in 1 c. milk
3 eggs, beaten until lemon yellow
3 tbsp. butter
3/4 c. fine bread crumbs

Dice the bacon very fine and put into a skillet. Fry until it is golden brown and crisp. Remove the bacon from the pan with a slotted spoon and set aside. Now saute the hamburger in the bacon fat until it is browned. Stir in the parsley, chives, salt and pepper. Remove from heat. Set aside to cool.

Squeeze the milk from the bread and add the bread to the hamburger; now stir in the beaten eggs and mix very well. Form the mixture into small balls about the size of golf balls. Drop into rapidly boiling water and cook for about 12 minutes. Meanwhile, melt the butter and brown the bread crumbs in it. Place the dumplings on a heated platter; sprinkle the browned bread crumbs over the top. Decorate with the tiny pieces of crisp bacon.