Matzah Kleis (#2)

• six matzoth
• three eggs
• two cooking-spoons of chicken fat
• parsley
• onion
• salt and pepper
• ginger

Soak the matzoth in boiling water a minute, then drain every drop of water out of them. Press through sieve.

Fry about three onions in the two tablespoons of chicken fat, and when a light brown, put the matzoth in the spider with the fat and onions to dry them. Add one teaspoon of salt, dash of pepper and ginger and one tablespoon of chopped parsley.

Add the three yolks of eggs and beat all this together a few minutes; last, add the well-beaten whites.

Form into balls by rolling into a little matzoth meal. Drop in boiling salt water and boil fifteen minutes; drain and pour over them hot fat with an onion, cut fine and browned.