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1. In a heavy skillet over medium heat, cook the bacon until it is lightly browned, then, with a slotted spoon, transfer it to a paper towel to drain. Pour off the fat and reserve.
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2. Return 4 tablespoons of it to the skillet. Reheat the fat over medium heat until a light haze forms over it, then add the bread cubes. Toss them about in the fat until they are brown on all sides, then transfer them to a large mixing bowl.
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3. Add 2 more tablespoons of the bacon fat to the skillet and heat it again. Add the onions and, stirring occasionally, cook them for 8 to 10 minutes, or until they are lightly colored, then scrape them into the mixing bowl with the bread cubes. Add the milk and parsley, then stir in the flour. Taste for seasoning.
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4. Let the mixture stand for about 10 minutes, or until the croutons are thoroughly moistened. Then gently mix in the reserved bacon. Dampen your hands and form the mixture into balls about 1½ inches in diameter.
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5. To serve the dumplings with beef broth, bring the broth to a bubbling boil, drop the dumplings in, turn the heat to medium, and cook them, uncovered, for 12 to 14 minutes, or until they are firm to the touch.
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6. To serve the dumplings with meat and gravy, cook them in slightly salted water, drain them, then serve them masked with the gravy.
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7. In Austria, "Speckknodel", topped with sauerkraut and crisply fried onions, are frequently served as a main dish.
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