|Calf liver||1 Pound, sliced|
|Eggs||2 , separated|
|Melted butter/Margarine||1⁄4 Cup (4 tbs)|
|Soft fresh bread crumbs||2 Cup (32 tbs)|
|Minced parsley||1 Tablespoon|
|Minced onion||1 Tablespoon|
|Boiling water||1 Cup (16 tbs)|
|Caraway seeds/Celery seeds||1 Teaspoon|
1. Wipe the liver with a clean, damp cloth; remove encircling skin and membranes. Put the liver through a food chopper, saving all the liquid. Add it to chopped liver.
2. Combine the beaten egg yolks with the melted butter or margarine and soft bread crumbs. Mix thoroughly. Combine this mixture with the liver. Add parsley, onion, salt and pepper to the meat.
3. Whip the egg whites stiff and fold into the mixture. It should be thick enough to mold into balls. If not, add flour, 1 tablespoon at a time, beating lightly.
4. Form the mixture into balls about the size of a half dollar. Drop them into boiling water flavored with caraway or celery seeds, or into chicken broth or any other broth. Cover and boil gently 10 minutes.