3 tbsp. butter or bacon fat
1/4 c. minced onions
2 tbsp. minced parsley
4 white rolls or 8 slices of diced bread with crusts
2 to 2 1/2 c. flour
2 lg. eggs
1 1/4 c. milk
1 tsp. salt

Saute onions and parsley in the fat. Add diced bread and saute until golden brown. Cool. Combine flour, eggs, milk, and salt and beat until bubbly (about 5 minutes). Mix in the cool bread mixture.

Let stand 30 minutes.

When ready to make dumplings, boil 10 cups lightly salted water in a deep pot. With wet hands. Shape mixture into 2 1/2 inch diameter balls. Drop gently in the boiling water. Cook 15 minutes or until the dumplings flout. Reduce heat and simmer 5 minutes more. Drain and serve with gravy. Serves 6.