Liver Klosse for Soup

Ingredients

• skin half a calf's liver
• four ounces of finely-shred suet
• two table-spoonfuls of chopped parsley
• a little pepper
• a little salt
• the well-beaten yolks of four
• the whites of two eggs
• as much crumb of bread soaked in milk and pressed dry as will bind it together

Method

1. 1

   Mince the liver and mix with suet, parsley, pepper, salt, egg yolks, egg whites, and bread crumb.

2. 2

   Form into balls and cook in boiling water.

3. 3

   Serve in soup.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 851. The excerpt below is the record exactly as published.

iver Klosse, for Soup (a Gei-man recipe). — Skin haK a calf's liver, and mince it small. Mix with it four oimces of finely- shred suet, two table-spoonfuls of chopped parsley, a little pepper and salt, the well- beaten yolks of foiu- and the whites of two eggs, and as much crumb of bread soaked in milk and pressed dry as will bind it together. FoiTU into egg-shaped balls, cook these in boiling water, and serve in soup. Half a tea- spoonful of any herb powder that is liked may be added with the parsley. Time to boil, haLf an hour. Probable cost, Is. Sufficient for six or seven persons. Liver Puddings. — Take half an ox liver ; clear it from skui, boil, and grate it. Mix with it its bulk in bread-crumbs, and finely-shred suet. Season rather highly with black pepper ; add a little salt

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