Beef and Liver Dumplings

Preparation info
    • Difficulty


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By Lizzie Black Kander

Published 1903

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  • ½ lb. calf's liver
  • ½ lb. round beef steak or veal
  • 1


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 withou