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Liver Dumplings As Rothschild Ate Them

Meat.World's picture
  Veal liver 1 Pound, membrane removed, finely chopped
  Suet 6 Ounce, chopped
  Hard rolls 10 , crusts removed, soaked in milk and squeezed dry
  Eggs 5
  Flour 3 Tablespoon
  Freshly grated nutmeg To Taste
  Dried marjoram To Taste
  Butter 7 Tablespoon
  Dry bread crumbs/Chopped onion 3⁄4 Cup (12 tbs)
  Salt To Taste
  Pepper To Taste

In a mixing bowl, mix the chopped liver, suet, squeezed rolls, eggs and flour.
Season with salt and pepper and a large pinch each of grated nutmeg and dried marjoram.
Refrigerate the mixture for at least one hour.
Bring a large pan of salted water to a boil.
Use a soup spoon to shape the mixture into small balls.
Drop a few of the dumplings into the pan and cook them, uncovered, for 15 minutes from the time they rise to the surface.
Remove them with a skimmer and keep them warm on a serving dish while you poach the remaining dumplings in small batches.
In a frying pan, melt the butter and lightly brown the bread crumbs or onions over high heat.
Then sprinkle them over the dumplings.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
75 Minutes
Ready In: 
105 Minutes

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