Ingredients: 8 ea bread rolls, thinly sliced 2 ea eggs, slightly beaten Salt 1/8 ts marjoram, dried 3/4 c milk, warm 1/8 ts pepper, white 1 tb butter 2 qt water 1/2 ea onion, finely chopped Bread crumbs, dry 2 tb parsley, chopped 3 1/2 c beef stock 3/4 lb beef liver, ground Parsley, chopped Directions:1. Place bread slices in large bowl, sprinkle w/1 tsp. salt. Pour milk over top, cover, let stand 1 hour. 2. Saute onion and 2 T parsley in butter until limp. Set aside to cool. 3. Stir onion and parsley, liver, eggs, marjoram and pepper into bread mixture. Blend thoroughly. 4. Bring water and 1/2 t salt to a gentle boil. Make 1 t liver mixture into dumpling. If it falls apart, work in a few tablespoons of bread crumbs. Shape into 8 dumplings. 5. Add to gently boiling water, simmer 20 minutes uncovered. Dumpling will float when done. Remove with slotted spoon; keep hot. 6. Serve hot dumplings in heated stock, garnish with parsley. |