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Leberknoedel (liver dumplings)

Yield: 4 Servings

Ingredients:

• 4 Chopped stale kaiser-type -rolls
• 1 Onion finely chopped
• 150 g Ground liver (5 oz) A little scraped spleen -(optional)
• 2 tb Marjoram*
• 1 Egg
• 1/8 l Milk (1/2 cup plus 1/2 Tbsp) Salt Pepper Ground nutmeg
• 1 [small] bunch

Instructions:

-parsley chopped A little bit grated lemon -peel A little butter for sauteing Soak the rolls in lukewarm milk. Saute the onion and parsley in butter then add - along with the other ingredients - to the soaked rolls and mix well into a firm mass. If the mixture is too loose add a bit of plain breadcrumbs. Shape into dumplings put into barely boiling water and let steep for 25 minutes. Transfer to clear beef broth and serve. Serves 4. [*Note: Based on the amount I would imagine this is fresh marjoram. K.B.] From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel Allgaeuer Zeitungsverlag Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer Cooking Echo 9/92

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