Bavarian Bread Dumplings
(10 to 12 dumplings)

10 to 12 slices stale bread or 8 stale rolls with crust
1 tsp salt
1 1/2 cups lukewarm milk
3 slices bacon, diced
1 small onion, chopped
1 tbs minced parsley
1 tsp marjoram
2 eggs
breadcrumbs, if needed

Cut bread or rolls with crusts, into small pieces, put in a bowl and sprinkle with salt. Pour lukewarm milk over bread and let soak for about an hour. If there is excess milk in bowl after that time, pour it off. Fry bacon in skillet with chopped onion until bacon is almost crisp and onion is soft and golden. Toss in parsley and marjoram and saute 3 or 4 minutes. Add bacon, onion and herbs to bread mixture. Mix eggs in thouroughly. If dumpling batter is too soft to form, add breadcrumbs until batter is firm. With wet hands, for a test dumpling. Drop into boiling water and simmer, partially covered, for 20 minutes.