Squeeze marrow from the bones and soak in water with ice cubes.
It would certainly be with care so good to use old ribs or possibly the usual stuff that you also take for meat loaf. Rough rule: ratio of bone marrow to bread insert about 1:1.
The entire amount in the Weitling of the food processor form or in a large other baking bowl. Either with a food processor or by hand, add the eggs, salt, mace (or freshly grated nutmeg, it doesn’t matter) and parsley. The leaf (!) parsley should have been finely chopped with a sharp knife beforehand (do not mince).
Mix everything well until you get a homogeneous amount.
Form small dumplings with four teaspoons and put them on parchment paper. Four spoons are needed because it is best to do this work in pairs. When all the dumplings are ready, put them on a tray and put them in the freezer or in the fridge. The dumplings should cool down a little bit, so that they keep their shape better during the following cooking (besides, you want a little break after the dumplings anyway).
After 15-30 minutes of cooling you can make the dumplings. Freshly cooked stock is very good for this. Otherwise you can use soup or vegetable soup, in the worst case you can use salted water (1% salt). Allow the liquid to boil, K
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