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.
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