Beat up the egg well, add a pinch of salt, then, with a knife, work in
as much flour as possible. Flour the board thoroughly, roll out the
paste very thin, cut into three, and roll out each piece till nearly
transparent; then fold into three, let it dry for ¼ of an hour, and with
a sharp knife shave off extremely fine strips. Let these dry, and add
them to the soup when boiling ¼ of an hour before serving.
Drop Dumplings. Time—½ hour.
1 tablespoonful beef dripping, 1 egg, 2 tablespoonfuls flour, nutmeg, 1
dessertspoonful chopped parsley, salt and pepper to taste.
Beat up the dripping till quite white; pour some boiling water over the
egg, then break it into the dripping; stir these together, then add the
flour, seasoning, a little grated nutmeg, and the parsley. Drop pieces
the size of a large walnut, into the boiling soup, and cook about 15
minutes.
Savoury Custard. Time—40 minutes.