German Liver Dumplings

Ingredients

• 1/2 pound of liver
• 1 chopped onion
• some parsley
• salt
• pepper
• a little nutmeg
• 3 beaten eggs
• 1 tablespoonful of butter
• enough bread-crumbs

Method

1. 1

   Chop 1/2 pound of liver; add 1 chopped onion, some parsley, salt, pepper and a little nutmeg.

2. 2

   Mix with 3 beaten eggs and 1 tablespoonful of butter.

3. 3

   Add enough bread-crumbs to form into small balls and boil in soup-stock and serve with the soup.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 24. The excerpt below is the record exactly as published.

e chopped onion with a cups of tomatoes ; add i cup of stock, salt and pepper to taste. Cover and let simmer ten minutes ; then add 2 cups of boiled rice. Mix well together with i tablespoonful of butter. Let get very hot and serve. II. — Polish Chicken Soup. Cook a large fat chicken in 3 quarts of water ; add x onion, 2 carrots and 2 sMlka September of celery cut into small pieces and i cup of pearl barky. Let all cook until tender. Remove the chicken ; season the soup to taste with salt and pepper; add some chopped paisley and serve hot with the chicken. 13. — Norwegian Soup. Boil a large fish in i quarts of water; season with salt and paprica. Add i sliced onion, a leeks cut fine, a sprigs of parsley and I bay-leaf. Let cook well ; then remove the fish. Add t tablespoon ful of butter and I quart of oysteis. Let boil ten minutes. Add I cup of hot cream ; season to taste and serve very hot. 13.— Greek Cakes. Mix J4 pound of butter and i cup of sugar to a cream ; add 4 well-beaten eggs and the grated rind and juice of ^ lemon. TTien stir in }4 pound of flour and work into a smooth dough. Lay on a well- floured baking-board and roll out thin. Cut into fancy shapes and bake in a mod- erate oven until done. Cover with a white icing, flavored with vanilla. September 14. — Russian Sandwich. Spread thin slices of rye bread with butter aDd caviare; some slices of white bread with butter and thin slices of ham; some slices of pumpernickel bread with butter and a layer of cottage cheese ; and some slices of brown bread with butter and cold cooked chicken sliced thin. Put all into a press under a heavy weight for one hour; then cut into perpendicular slices and serve. 15. — Spanish Desaert. Dissolve J^ box of gelatin. Then cook I pint of milk; add 6 tablespoon fuls of sugar and stir in the yolks of 3 eggs. Mix all together with the gelatin and the whites of ^gs beaten to a stiff froth ; add i tea- spoonful of vanilla. Pour into a mold and place on ice. Serve with whipped cream. 16. — German Bread Tarte. Take i cup of rye bread-crumbs and mix with the beaten yolks of 4 eggs, }i cup of sugar, some pounded almonds, a pinch of cinnamon, nutmeg and a piece of chocolate grated. Add i teaspoonful of lemon-juice, September I ublespoonful of brandy and i of wine. Beat the whites to a stiff froth; add to the mixture. Put in a well-buttered pudding- dish and bake until brown. Serve with wine 17. — Russian Stewed Pish. Cut a white fish into pieces and salt well ; let stand. Then cut i onion and i clove of garlic in thin slices ; fry in i tablespoonful of butter. Stir in i table- spoonful of flour until brown. Then fill the pan with water and let boil. Add i >nful of celery seed, i bay-leaf, a few cloves, a pinch of thyme and mace, ^ teaspoonful of paprica and salt to taste. Let boil. Add the fish to the sauce; sprinkle with black peppei and ginger and let cook until done. Remove the fish to a platter. Beat the yolks of 3 eggs with a little water and stir in the sauce with some chopped parsley. Let get very hot and pour over the fish. Garnish with lemon slices and sprigs of parsley. 18. — German Liver Dumplings. Chop }i pound of liver; add 1 chopped September onion, some parsley, salt, pepper and a little nutmeg. Mix with 3 beaten eggs and i tablespoonful of butter. Add enough bread- crumb

Cook this with the app: pantry check, scaling, and the assistant.