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Liver dumplings

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Ingredients/Components

eggs - 2 item
milk - 1/2 c
salt - 1 tsp
flour - 2 c
pepper - 1/4 tsp
small onion - 1 item
sprig parsley - 1 item
liver - 1/2 lb
small amounts allspice and cloves - 1 item

How to make liver dumplings:

Grind onion, parsley and liver together. Put flour into mixing bowl. Add ground liver, onion and parsley, seasoning and eggs and mix with milk like any other batter. Put 3 quarts of water in a pan and 2 tablespoons salt, heat to boiling. Put some of the batter on a plate. When water boils, take a table knife, dip in hot water and cut little slivers of batter off plate. Let drop into hot water and occasionally dip knife in hot water to keep dough from sticking. Keep on boiling until you have all the batter scraped in. Cook a minute or two, drain in colander. Pour a cup of cold water over and drain. After finished draining, put in a bowl. Heat a tablespoon of lard or other shortening (chicken fat is good). Pour over dumplings and mix. Now they are ready to serve.

Recipe categories: Soups & stews, Beef organ meats, Beef liver.

Rating:

3.9

Average rating: 3.9, total votes: 7

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