Recipe#10513

Title: Liver 05

rec.food.recipes archive

Servings: 4
 100 g liver or spleen [3 oz]
 1 large egg
 1 ts lard
 3 tbs beef stock or milk
 salt
 pepper
 marjoram
 piece onion  or 1/2 clove garlic
 dried bread crumbs as needed
 1 l good beef stock [2 pt]
 Grind the liver.  Moisten about 3 tbs dried bread crumbs with the
 stock or milk.  Mix lard, egg end some bread crumbs.  Add the salt,
 pepper, marjoram, onion or garlic, ground liver and moistened bread
 crumbs.  Mix this to a smooth mass.  Let it stiffen in a cool place.
 Make balls the size of the first joint of your thumb.  Heat the
 stock to boiling point and poach the dumplings 8 to 10 min until they
 are done.
 NB: tbs = tablespoon = 15 ml [1/2 fl.oz]
 ts = teaspoon   =  5 ml [1/6 fl.oz]