Baked liver dumplings

Ingredients for 4 servings:

• 250 g liver(s) (beef liver), minced
• 3 eggs
• 8 rolls, stale
• ½ cup milk, hot
• 2 pinches of salt
• 1 pinch(s) of pepper
• 1 tsp marjoram
• 1 pinch of nutmeg
• 1 tbsp fat for frying
• possibly breadcrumbs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

They also taste good to people who don’t like offal so much.

Cut the stale rolls into very thin slices, place them in a large bowl, and pour the hot milk over them. Let them sit for a moment. Meanwhile, pour the frying fat into a saucepan and heat up. Add the remaining ingredients to the soaked rolls and knead thoroughly with your hands until the mixture is nice and smooth. If the bread dough is very moist, simply add breadcrumbs as needed (I recommend wearing disposable gloves during this step, as the dough is very sticky). Form nice medium-sized dumplings and fry them one after the other in the fat over medium heat until they are a nice dark brown. Turn them over frequently, if you like. The finished dumplings can be eaten the same day with a good soup broth, where they simmer for about 20 minutes over medium heat. They also make a great storage solution when frozen.