Tyrolean dumplings ("Knödel")

• 5 old rolls
• 100 g smoked speck
• ½ onion, chopped into small pieces
• 1 tbsp. butter
• 2 eggs
• ¼ ltr. milk
• 2 tbsp. flour
• 2 tbsp. parsley, chopped
• salt, chives
• 1 ¼ ltr. beef stock

Cut the bread rolls into small cubes and put them into a bowl. Cut the speck into small pieces and add to the bowl. Heat butter and roast the chopped onion. Whisk the eggs into the milk. Add salt and parsley and pour over the bread. Leave to sit for 30 minutes. Add the flour, salt and onion – and if necessary, also some milk. Wet your hands and shape the dumpling. Put them into boiling salt water and leave for approximately 15 minutes. Serve in heated beef stock and decorate with chives. (The above amount makes eight dumplings.)