• ½ lb. calf's liver
• 1 cup cracker or bread crumbs
• 1 cup milk or water
• 1 egg
• 1 teaspoon salt
• ½ teaspoon grated onion
• ¼ teaspoon poultry seasoning
• ⅛ teaspoon nutmeg, grated
• ⅛ teaspoon pepper
• Some grated lemon rind

Skin the liver and remove every particle of tough fibre. Chop fine in meat chopper. Cook bread and water to a paste. Remove from stove, add egg, liver and seasonings and shape into balls size of a nutmeg and drop into boiling soup 10 minutes before serving time. Chicken liver may be used in place of the calf's liver. The heart and tender parts of gizzard may also be used.