Liver Dumplings with Sauerkraut
- 1 pound calf's liver, chopped fine
- 5 ounces fresh fat (back or suet), chopped fine
- 1 chopped onion, fried in butter into yellow.
- 4 white bread rolls, soaked in milk
- 2 stalks celery, chopped fine
- 3 raw eggs
- 1 cup flour or bread crumbs
- Salt and pepper
- Pinch of nutmeg
Mix ingredients together well. Use a very small ice cream scooper or medium spoon, and drop the dumplings into slowly boiling, salted water. Cover, cook about 12 minutes (be patient, you rascal). Arrange on hot platter and pour atop the dumplings some bread crumbs which have been fried in butter until yellow. Serve with sauerkraut. Serves 4.
Baked Sauerkraut:
In a shallow pan mix together 2 pounds, sauerkraut; 1 pound cored, peeled and sliced green apples; 1 quart water; 1/3 cup sugar; 1 pound butter; 1 glass white wine; pepper and salt to taste. Bring to a boil, cover place carefully in oven and cook 3 to 4 hours.
Baked Sauerkraut:
In a shallow pan mix together 2 pounds, sauerkraut; 1 pound cored, peeled and sliced green apples; 1 quart water; 1/3 cup sugar; 1 pound butter; 1 glass white wine; pepper and salt to taste. Bring to a boil, cover place carefully in oven and cook 3 to 4 hours.
Submitted by May 27, 2009
26 min 252 min 278 min
26 min 252 min 278 min