Liver Dumplings No. 2

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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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  • 1 lb. calf's liver
  • 1 qt. wheat bread, diced, soaked and pressed dry
  • 2 tablespoons flour
  • 6 eggs
  • 1 teaspoon parsley, chopped
  • 1 teaspoon salt
  • teaspoon pepper
  • teaspoon nutmeg
  • 2 tablespoons butter or fat
  • 1 onion, cut fine


Skin and grind or chop the liver very fine. Heat the fat in a spider, add the onion, brown a little, then add the liver and the rest of the ingredients; mix well and form into balls, size of a walnut and drop into salted, boiling water (1 teaspoon salt to 1 qt. water), and let simmer 10 minutes. Drain in colander and serve hot, in a well flavored meat gravy or simply reheat them in fat.