Bread and Meat Dumplings

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • ¼ cup raw chopped calf's liver, beef, veal or poultry meat
  • pepper and ginger to taste
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped onion
  • ½ cup bread, cut in small squares
  • 1 tablespoon soup fat
  • 1 egg
  • 1 teaspoon salt


Soak the bread in water 10 minutes; take it out and press dry. Add the egg, well beaten and the rest of the ingredients and with bread or cracker crumbs shape into balls size of a walnut. Drop into boiling soup, let cook 10 minutes and serve.