Beef and Liver Dumplings

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • ½ lb. calf's liver
  • ½ lb. round beef steak or veal
  • 1 cup cracker or stale bread crumbs
  • 1 cup milk or water
  • 1 teaspoon salt
  • 1 egg
  • 1 teaspoon grated onion
  • ¼ teaspoon pepper
  • teaspoon nutmeg, grated
  • Some grated lemon rind


Skin the liver and remove every particle of tough fibre from the meat and liver, chop or grind through meat chopper. Cook bread and milk to a paste, take from stove, add eggs and seasonings, and the chopped meat and shape into small balls, the size of a nutmeg. Drop into boiling soup 10 minutes before serving, cooking slowly; or, the milk or water may be omitted and the ingredients mixed without heating.

The liver may be omitted and chicken, or any other raw or cooked meat or fish pulp may be used instead.