Recipe: Leberknoedel Liver Dumplings

Title: Leberknoedel (Liver Dumplings)
Categories: Soups/stews, German
Yield: 4 servings

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

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