Put the juice of the morello cherries in a large saucepan and boil.
Stretch with a little water if necessary. Set the cherries aside.
Beat the eggs, sugar and milk until smooth. Then put in enough flour to make a tough, almost firm dough. It should be strenuous to stir.
Then put this dough by the spoonful into the boiling cherry water and wait for the dumpling to set.
Continue like this until all the dough is used up.
Then add the cherries and simmer everything together over a low heat. Tip: It is best to let it steep overnight and store it in the refrigerator, then it tastes especially good.
