Liver Dumplings


4 oz.( 120 g ) grinded liver
2 small un sweetened buns or rolls
1 small finely chopped onion
1-1/2 tablespoons butter or margarine
1 large egg
2 tablespoons all-purpose flour
1 teaspoon chopped parsley
1/2 teaspoon chopped basil
2 to 3 tablespoons bread crumbs
salt, ground black pepper, nutmeg and marjoram to taste


  • Soak buns or rolls in milk, squeeze out moisture, pluck apart and mince with liver finely. 
  • Fry onion and parsley on butter or margarine very lightly and stir in liver. 
  • Combine all ingredients.
  • Set aside for 10 minutes, than form small balls and drop into boiling soup.

Real Cooking

Did You Know?
In boiling meat two principles must be considered, the softening of the fibre and preserving of the juices.

If the meat alone is to be used it should be placed in sufficient boiling water to completely cover, and kept at boiling point (212° F.) for at least ten minutes, so as to harden the albumen and prevent the escape of the juices. The temperature should then be allowed to fall to simmering point (175° F.).

If the water is kept boiling it will render the meat tough and dry. If the juice is to be extracted and the broth used, the meat should be placed in cold water; if bones are added they should be cut or broken into small pieces in order that the gelatin may be dissolved. If the water is heated gradually the soluble materials are more easily dissolved. The albumen will rise as a scum to the top, but should not be skimmed off, as it contains the most nutriment and will settle to the bottom as sediment.