1913 - Dishes and Beverages of the Old South

Egg Dumplings

DDV CULINARY

Cousins-germane to the puffs but richer--
will serve indeed for the meat course of a plain dinner.
Mix the potato well with half its bulk of finely chopped cold meat,
the leaner the better, bind with beaten eggs,
then divide and roll each portion around a hard-boiled egg,
lay the dumplings in a greased and floured pan, giving them plenty of room,
pour around them a good gravy, or else a rich tomato sauce,
then bake ten to twenty minutes in a hot oven.