Cut the beef pulp into small pieces, heat it up and roast the diced bread rolls in it. Allow to cool and process with the flour, the egg whisked in the milk and the salt into a dough that has to rest for 1 hour.
Form fist-sized dumplings and let them steep in boiling salted water for 10 minutes. Toss in hot butter before serving.
Farmer`s dumplings are a good accompaniment to mushrooms or cabbage.
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