method
1. Remove crusts from bread, then soak in milk for 2 hours. Derind and chop bacon. Fry in butter till crisp.
2. Peel and finely chop onion. Peel and crush garlic. Put both into bowl with bread, bacon, parsley and marjoram. Season and add eggs. Mix together well. Sift in flour and stir until absorbed.
3. Heat the stock in a large saucepan. Make the bacon mixture into 1 inch balls and roll them in a little flour so they don't fall apart when cooking. Add the dumplings to the stock and simmer for 15 minutes. Serve hot.
