In a large bowl, combine the flour and ½ teaspoon of the salt. Pour in the eggs, milkand the cooled, melted lard in thin streams, stirring constantly with a largespoon, and continue to stir until the dough is smooth.
Bring the water and the remaining 3 teaspoons of salt to a boil in a heavy 3-to 4-quartsaucepan. Set a large colander over the pan and, with a spoon, press the dough through theholes of the colander into the boiling water.*
Stir the dumplings gently, then boil briskly for 6 to 8 minutes, or until they aretender to the bite. Drain the dumplings thoroughly.
Melt the remaining tablespoon of lard in a heavy 10-to-12-inch skillet and drop in thedumplings. Stirring constantly, cook the dumplings for 1 or 2 minutes, or until they aredry. Serve at once, as a side dish.