To serve thee dumplings at their best, leave them to cool down then cut them into slices and fry in a little butter.  They go well with any meat dish.

Bavarian Dumplings

3 1/2 ounces bacon
1/2 tablespoon oil
6 slightly stale rolls (about a day old)
1 1/8 cups milk
3 eggs
1 tablespoon parsley
pinch of salt and pepper

Chop the bacon.  Heat the oil and fry the bacon pieces until golden brown.  Cut up the rolls and put them in a bowl.  Heat the milk and pour it over the bread.  Stir in the eggs, parsley, salt, pepper and bacon.  With damp hands, form little balls from the dough.  Half-fill a big pan with water and bring the water to a boil.  Turn off the heat and add the the dumplings.  Leave for about 20 minutes -- when they bob to the surface they are ready!