Soak three thick slices of white bread in about a pint of broth, squeeze fairly dry, and beat up with a fork. Melt a tablespoonful of butter over the fire, add the bread, mix well, and season with pepper and salt to taste. When cool stir in two well-beaten eggs, a quarter of a grated nutmeg, and a little chopped parsley. Mix well, and then mold into small balls. Roll these lightly in flour, boil them lightly in broth for two minutes, and serve at once.