Liver Dumplings

Ingredients

• four beaten eggs
• one ounce of melted butter
• flavor with parsley, salt, and mixed spice
• a cupful of chopped boiled liver
• a good handful of breadcrumbs
• moistened with milk

Method

1. 1

   Mix eggs, melted butter, and seasonings over heat until thickened.

2. 2

   Stir in chopped liver and breadcrumbs.

3. 3

   Form into balls and simmer in broth for 30 minutes.

4. 4

   Alternatively, bake the mixture in a dish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 126. The excerpt below is the record exactly as published.

one ounce of melted butter or clarified dripping (the onion must not be allowed to get brown) then add the meat; sprinkle over it the curry powder, and stir it gently for six minutes. Pour in the thick white sauce, made with equal quantities of white stock and milk, or milk only can be used, cover the pan, place it in a moderately hot oven, and let the meat stew gently for one and a half hours. Boil the peas with a few leaves of mint, and when they are just tender, drain them well, add them and three tablespoonfuls of very finely-shred lettuce to the meat and let it continue to cook for another half hour. Arrange some carefully boiled rice on a hot dish, put the stewed meat and peas into the middle and scatter some chopped parsley over the top. Coulibac (Forcemeat). Make a light paste, roll very thin, and cut it square. Spread this thickly with a forcemeat made of minced veal, mushrooms, eggs, rice, herbs, and butter, moistened with stock. Roll up the whole, sprinkle with breadcrumbs and bake for one hour. Forcemeat Puddings. Butter well some small molds and line them with a force- meat made of minced veal or chicken. Fill the center with minced duck or game, and cover with more of the first force- meat. Smooth the top with the blade of a knife and poach carefully in boiling water for ten minutes. Take them out and let them cool a little, then remove the puddings from the molds. Dip each first in beaten egg and then in breadcrumbs, and fry them in butter or good fat until they are a golden color. Goulasch (Veal). Cut freshly-boiled veal into rather small pieces and fry in butter, seasoning with minced onion, cayenne pepper, and salt. Add one pint of strong brown stock, and serve with small pota- toes and onions fried in butter till thoroughly browned. The vegetables should be arranged round the meat in the dish. Kahab (Veal). Cut one pound of lean veal into thick slices about two inches STANDARD COOKERY. 181 square and place them in an ordinary cooking-pot with two ounces of butter. Add a quarter of a teaspoonful of caraway seeds, a very small sliced onion, half a lemon thinly sliced, and sprinkle with pepper and salt. Fry the whole gently for ten minutes. Now add half a pint of sour cream, place the cook- ing-pot in the oven and let the whole bake gently till the meat is tender. This will probably take three-quarters of an hour. The dish should be served garnished with tufts of parsley and slices of lemon. Liver Dumplings. Strictly speaking this should be made of goose liver; but calves' liver makes an excellent substitute. Mix together four beaten eggs and one ounce of melted but- ter, and flavor with parsley, salt, and mixed spice. Stir this over the fire until it has thickened slightly, and add a cupful of chopped boiled liver and a good handful of breadcrumbs moistened with milk

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