BREAD DUMPLINGS

Melt 3 tbs of the butter in a heavy skilled. When the foam subsides, add the bread cubes. Toss them about in the butter until they are brown on all sides, then set them aside.

Add the rest of the butter to the skillet and when it has melted, stir in the onions. Cook them 3 or 4 minutes, until they are lightly colored, then scrape them into a large mixing bowl. Stir in the flour, parsley, salt and nutmeg, and moisten with the milk. Knead lightly to form a dough. Gently fold in the bread cubes and let the mixture stand for about 30 minutes.

Divide the dough in half and, with your hands, knead and form it into 2 long, sausage like rolls about 2 inches in diameter. ( They will each be 5 to 7 inches long. )

Carefully place the rolls in an 8 inch saucepan half full of boiling salted water. Cook them gently over medium heat for 20 to 25 minutes, turning them once with a large spoon or 2 slotted spoons. Remove them to paper towels to drain. Cut them into 1/2 inch slices while they are still hot. Serve them immediately with any meat dish that has a gravy or sauce.