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Liver Dumplings

  • 1 1/4 pound calf's liver
  • 1/2 pound bacon
  • 3 French rolls
  • 4 tablespoons butter
  • 1/2 onion
  • 4 eggs, beaten
  • Salt, pepper
  • Nutmeg
  • 2 cups flour
  • 3 quarts bouillon or salt water
Grind or chop fine, the calf's live and bacon. Grate the rolls and saute and sizzle in butter until light yellow; add the onion, cut in small pieces and cook in 1/2 tablespoon butter. Combine bread crumbs, onion, eggs, salt, pepper, nutmeg and flour; mix with the ground liver and bacon. With a floured wooden spoon, cut out balls about the size of a medium potato. Cook in boiling salted water or bouillon for approximately ten minutes (be patient, you rascal). Serve with a little browned butter and onion poured over the balls. It is advisable to test one dumpling-if it falls apart, add more flour. Sauerkraut is good with liver dumplings.

Serves 6 People
Submitted by Cassyjean - Torrington, CT Jun 4, 2009
15 min 30 min 45 min

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