3/4 lbs. ground pork
3/4 lbs. ground beef or veal
2 dry hamburger buns, soaked in water and squeezed dry
1 tbsp. butter
2 onions, quartered
4 anchovy fillets
1 tbsp. chopped parsley salt
Black pepper, freshly ground
2 eggs, beaten to mix
3 c. stock

FOR SAUCE:

2 tbsp. butter
2 tbsp. flour
Juice of 1 lemon
2-3 tbsp. capers, drained

In a skillet heat the butter and brown the onion quarters over medium heat. Work the onions with the ground meats, soaked buns and anchovy fillets through the fine blade of a grinder. Add the parsley with plenty of seasoning and stir in the beaten egg to bind the mixture.

Divide the mixture into even sized portions, wet the palms of your hands and roll the mixture into 2 inch balls.

Bring the stock to a boil in a shallow pan, add the dumplings, cover and simmer 20 minutes or until the dumplings rise to the surface. Lift them out with a slotted spoon. Pile them on a dish and keep warm.

To make sauce melt the butter in a pan, stir in the flour and cook, stirring until pale straw-colored. Strain in the cooking liquid form the dumplings and bring sauce to boil. Then add lemon juice and capers. Spoon the sauce over the dumplings and serve them with boiled potatoes or sauerkraut.