Liver-Dumpling Soup

Ingredients

• Vi lb. of chopped calf's liver
• 5 tbsps. grated rolls
• 1 tsp. butter
• 2 eggs
• A little grated onion
• 1 tsp. salt, (scant)
• 1 tsp. finely chopped parsley
• 1 pinch nutmeg

Method

1. 1

   The butter is stirred and liver, yolk of eggs, salt, parsley, onion, nutmeg and roll crumbs added.

2. 2

   The whites of eggs are beaten to a froth and stirred into the mass, then small dumplings are formed.

3. 3

   When the bouillon comes to a boil, put the dumplings in and boil 1/2 hour.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 1. The excerpt below is the record exactly as published.

LIVER-DUMPLING SOUP. Quantity for 6 Persons. Vi lb. of chopped calf's liver 5 tbsps. grated rolls 1 tsp. butter 2 eggs A little grated onion 1 tsp. salt, (scant) 1 tsp. finely chopped parsley 1 pinch nutmeg

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