Title: Parsley Potato Dumplings
Categories: Vegetable Pasta
Yield: 6 Servings

6		Md. potatoes, peeled and
		Coarsely grated
4		Slices white bread, crust
		Removed
1	c	Cold water or milk
1/2	ts	Salt
1		Md. onion, peeled and
		Coarsely grated
2	tb	Fresh minced, parsley
2		Eggs beaten til frothy
1/4	c	All-purpose flour
2	qt	Boiling, salted water

Press grated potatoes between paper towels to remove as much water as possible. Soak bread in water for a minute or two; squeeze out water and mix bread with the salt, onion, parsley, potatoe, and eggs. Shape into balls about 1 1/2 inches in diameter and roll each in flour. Lower balls into the boiling water, cover, and boil for 12 minutes. Serves 6.

Serve with: any game stew, ragout, or pot roast.

SOURCE: "Cooking Wild Game"

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