Recipe#6267

Title: LIVER DUMPLINGS (MAJGOMBOC)

From: Hungarian Cooking Shared By: Pat Stockett

   1       oz           Of any kind of liver
     1/4                Of an egg, or tsp. of dried
                        -egg
                        A small nut of fat
   1       t            Each of breadcrumbs and
                        -flour
  a pinch each of salt, pepper and finely chopped parsley
  
  Scrape the liver with the blunt side of the knife and
  mix well with the fat and other ingredients.  Drop a
  teaspoonful at a time into the boiling soup and keep
  boiling for three to seven minutes, or till they rise
  to the surface of the soup.