Liver Dumplings

Ingredients

• One calfs liver
• 2 ox. bacon
• 1 egg
• 1 ox. bread
• grated nutmeg
• butter
• salt
• flour

Method

1. 1

   Chop the liver and rub it through a sieve; put it in a basin with the bacon finely chopped, the egg, bread, nutmeg, and onions to taste.

2. 2

   Mix well with a tablespoon of cold water, adding sufficient flour to bind the dumplings.

3. 3

   Test the mixture by throwing a small piece into boiling water; it should hold together and yet be very light.

4. 4

   Make the dumplings the size of an apple and boil them moderately in salt and water for 15 minutes.

Nutrition per serving

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 13. The excerpt below is the record exactly as published.

Liver Dumplings. German. One calfs liver, 2 ox. ba.ou. 1 .gg^- ^ ox. bread, grated nutmeg, butter, snet, "'^^k^n^Sl^^li"!- and rub it through a s,eve; put it in a basm with the bacjm finely cropped 4 whole ecro-,, ; ox. (d" white bread cut into dice and fried in butter andl^ r^ed 1 u meg,7ei.l>o.-. -It and finelv chopped onions to taste mix well l^etl ^-^nth i a teacuptul ol' cold water, adding sulbcum flour o bind the duuip- ngs. Test the mixturi bv throwing a small ,)iece into bo.hng water; ^t should 1 old toocthcr and vet be verv li-ht. A little flour <n- water may have to be added. :\lakc t^e Imi I ngs the size" of an apple and boil them moderately m sa t and water for i of a iLir Serve up with briad crumbs fried m butter and suet, and a sauce of ^.dted butter thickened w.th grated raw potatoes. These duu.phi^ ^^^l^L or witb sauerkraut. 26 SUPEKIOR COOK BOOK Hot Pot. I'>ii\ sul]ie''u'iit laiiili cliops for r:iiiiily. pincc ;i l.iy.r of clKips. ;i layer of wli()l(^ I'l'clcd |M)iatoes and a U'w peeled (inion- in l)i-(i\\ii earthen dish; tlieii anotlioi' layer of e!i(i|)-, |)otaln(\* and onions nnld dish is Fnll. season each layei' well with salt and lie|)|ier, ha.i'elv eovei- with cold walor ami covci' dish vei-y ti-htly, piittin,ii' weight op. to retain steam. Cook in o\i'n Foi' iU hours, jnst hefoi'c serving place chops in centre of platter and snri'onnd with potatoes and nnions. thicken gravy and ponr over meat. 'I'his is a Favoi'ite luncheon di,-h on ho, u'd the Atlantic liners. ^Liis. Wm. Sedgwick. Stewed Breast of Veal. Take ahont 4 j)onnds ot hi-east of \eal. cut in. ahont -1 or o inch ])ieces. Add a ^■ood.-i/.cd tahU'spoon of ehoiiiied p.-ii'sley and "i good sized onions chopped tine. Cover with hoiling water and let hod slowlv until done. Season with salt and jieppei-. add a good sized piece of hutler and thicken gravy with Hour. Serve with h,,iled rice. -MkS. a. J. YuWiBLUTH. Larded Beef Steak. 'Idirec ))()nnds round heef steak, (i sticks of macaroni, } cnp hutter. 2 largv oidons. .', can tomatoes. 1 lieapinL;- tahles])oon fionr, salt. pep])er and one clove. Have vour steak cut /liicl,\ make holes m steak with a steel, then till with ])iece.- (if iiiac,ii-oni the thickness of the steak nntil yon have itsed the (i sticks, season with ,-alt and pt'i)per. Then i)nt huttei' atid onions, which have heen cnt fine, in a kettle uver liiv and stii- until brown, di'aw them one side, i)ut in your nieat, dredge with Hour and spread the onion over the meat: add 1 tdove and 1 pint of boiling water, {•o\'er tightly, simmer 3 hours slowly, then remove cover, add tomatoes, cook another 'houi', then take np meat .and pour gra\y over it very hot. ^UiH. J. rowi:!;. Stuffed Salt Pork. Choose a ])iece of pork -t inches thick that is streaked lean and fat, place in cold watei- and l)oil 1 honr ; then slice lengthwise down to the rind, but do not cut the I'ind ; have ready a quantity of ])arsley, place between slices as much parsley as possible with a little pe])per ; press the slices together and tie with a stout cord. .Boil two oi' thi-ee hours, according to the size of the ])ork : take out of water, sift a little Hour over it, and ])lace in ov(>n to brown. When t-old slice crosswise, so that each slice is composed of a thin sli'ip of i»ork' and a strijt of i^arsley. Mrs. Coodyk.m;. Hastings. Beef Loaf. Two poitnds chopjied beef (raw), I pound poi'k, chop|)ed fiiu', I cu)i soda ci-ackei's I'olled tine, 1 egg

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