Liver Dumplings As Rothschild Ate Them
|Veal liver||1 Pound, membrane removed, finely chopped|
|Suet||6 Ounce, chopped|
|Hard rolls||10 , crusts removed, soaked in milk and squeezed dry|
|Freshly grated nutmeg||To Taste|
|Dried marjoram||To Taste|
|Dry bread crumbs/Chopped onion||3⁄4 Cup (12 tbs)|
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.