(Recipe #26, page 82)
Make dumplings following the directions in section XIV, no. 4, shaping and smoothing them with a tablespoon; simmer them in bouillon or salted water (which can be used for the gravy) until the interior is no longer red, about 5 minutes.
Sweat a few minced onions in very hot butter, add a proportionate amount of flour and brown it lightly, then stir in enough bouillon or water to make a thick gravy, which can be made stronger and browner by the addition of brown sauce left over from roasting or some other source. Optionally, the sauce can be seasoned with some pepper and dill. Place the dumplings in the ragout and serve it with a bowl of steaming potatoes.
Note: Dumplings cooked in very thick gravy will not become light.
Translated by David Green.