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
- 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.
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
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°
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.