European and American cuisine

Liver Dumplings for Soup.~One half cupful fine-cut calf s or lamb's liver, Vs cupful grated bread crumbs, 1 ounce butter, small grated onion, Vt teaspoonf ul salt, V4 teaspoonf ul pepper, the yolk of 1 egg, and the white beaten to a stiff froth. Mix the liver, bread crumbs, salt, and pepper together ; add the onion, the melted butter, the yolk, and last the beaten white. Gut with a teaspoon small portions from the preparation and drop into boiling soup; boil 6 minutes; then serve. Or boil the dumplings in boiling salted water, and lay them in the soup. Liver Balls.— Stir 3 ounces of butter to a cream ; add by degrees 3 eggs, 3 ounces bread crumbs, Vs pound fine-minced or scraped calf s liver, some salt and pepper, and, if liked, a little grated onion. When well mixed, cut with a teaspoon small portions from this, drop them into the soup ; boil from 8 to 10 minutes ; or mold them into little round balls. Liver à la Royal. — Bemove the skin and tough parts from Vs pound of calf s liver or of poultry liver ; chop it fine ; put it in a saucepan with 1 ounce butter and 1 fine-chopped onion, and cook slowly 10 minutes; add iVt cup bouillon, boil Vt hour; press through a sieve ; mix with the yolks of 4 eggs, a little salt, and 80 FORCEMEAT BALLS AND DUMPLINGS. pepper ; then place it in a double boiler, and boil until firm. Shortly before serving cut it into fine slices and lay them in the prepared soup. A Royal of Calf's Brain is made the same way. Dumplings with Prepared Flour.— Mix together 1 cup of prepared fiour, Y, teaspoonf ul butter, 1 egg, 3 tablespoonf uls water ; form with a tablespoon small dumplings, drop them into boiling salted water, cover, and cook 6 minutes ; instantly remove with a skimmer and serve. This will make 9 dumplings. They may be boiled in fricassees or stews. Flour Dumplings. — Stir 2 ounces butter to a cream, add gradually the yolks of 2 eggs, Vs teaspoonf ul salt ; then add alternately IVs even cup flour and Vs c^P of milk, and last the beaten whites. Form with a tablespoon dumplings the size of an egg, drop them into boiling salted water ; cover and boil from 6 to 8 minutes or until done (which may be ascertained by cutting one through the center ; if dry, it is done ; if not, the boiling must be continued a little longer). These dumplings are served with roasted meat ; if wanted for soup they are formed with a teaspoon. Thüringer Dumplings. — Place a saucepan with 3 large peeled potatoes over the fire ; cover with 1 pint of cold water ; add Yt tablespoonful salt, and boil till tender ; drain off the water and mash them fine. At the same time grate 3 large peeled and well-washed raw potatoes, drain off some of the water ; add them to the hot mashed potatoes; season with Yt teaspoonf ul salt; mix well together ; add the yolks of 2 eggs, 3 tablespoonf uls grated bread crumbs, and the beaten whites. Form this into balls the size of an egg, drop them into a large saucepan of boiling salted water, boil 15 minutes ; remove with a skimmer, and serve. Potato Dumplings of Raw Potatoes.— Peel, wash, and grate 6 large potatoes, dip off some of the black water, then measure them for 1 pint grated potatoes ; add the yolk of 2 eggs, 2 tablespoonfuls prepared fiour (or Yt cupful grated bread crumbs), 1 teaspoonful salt, and the beaten whites ; cut with a tablespoon portions