Calf's Liver Dumplings
From Temperance cook book, 1887
Serves 2
If you do not like any of the seasoning, you can leave them out and season to taste.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 10. The excerpt below is the record exactly as published.
season with pepper and salt, add the milk, and bread crumbs enough to make into little balls the size of a pigeon's egg. Let them stand half an hour before boiling; boil ten minutes in beef soup. 18 SOUPS. SOUP DUMPLINGS. One-half teacupful of butter, one-half teaspoonful of salt, yolks of four eggs. Beat the butter and yolks of the eggs to a cream; season with salt and lemon peel if you like; make them into a soft paste and drop them into the soup with a spoon. These are nice for potato soup. CALF'S LIVER DUMPLINGS. Grate two pounds of liver, rub three tablespoonfuls of butter to a cream, add six well beaten eggs; add this to the liver, season with garlic, marjoram, pepper and salt, and a little lemon peel; add bread crumbs enough to make into dumplings
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