Cut the beef marrow into small pieces, heat it and roast the diced bread in it until yellow.
Leave to cool and mix with the flour, the egg whisked in the milk and the salt to form a dough, which must rest for 1 hour. Form dumplings the size of a fist and let them steep in boiling salted water for 10 minutes.
Toss in hot butter before serving. Farmer’s dumplings are a good side dish for mushrooms or cabbage.
