Liver Dumplings

Ingredients

• one pound of calf's liver
• six and a half ounces of white bread
• two sliced onions
• a handful of flour
• six eggs
• a pinch of nutmeg
• pepper to taste
• salt to taste

Method

1. 1

   Pound and sieve liver.

2. 2

   Steam onions with parsley, nutmeg, and seasonings.

3. 3

   Soak bread in milk, press out moisture, and mix with liver, onions, and eggs.

4. 4

   Form into balls and boil in salt water for ten minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 79. The excerpt below is the record exactly as published.

Liver Dumplings.) Cut about six pounds of tender veal from the thick end of the leg, rub with salt, and place in a roasting pan in which you have heated half a pound of butter. Fry both sides lightly, then put it into the oven with three large onions cut in thick slices, and cook for one and a half hours or till ready, being sure to baste very often. Take the roast out, pour into the pan two cupfuls of water and a little salt if necessary, and bring to the boil, stirring all the time to take up the glaze which will be in the bottom of the pan. Strain, and put back into the pan, and stir in two cupfuls of thick sweet cream. Heat up and serve in a sauceboat. Dish the roast, and serve with any seasonable vege- tables, mashed potatoes, liver dumplings, and the cream sauce. 1 80 GERMANY (South) Lkber Knodel. (Liver Dumplings.) Pound and pass through a sieve one pound of calf's liver. Steam in butter two sliced onions, some minced parsley and marjoram, a pinch of nutmeg, and pepper and salt to taste. Cut six and a half ounces of white bread in thin slices and soak in milk, then press all the moisture out. Beat six eggs, and mix with a handful of flour

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