Beef Broth with Leg Slices and Liver Dumplings

Roughly cut the onion + spring onion and put the meat in s cold water. On top I put a parchment paper lid and let it simmer gently. To the baking paper lid: take a sheet of baking paper: to cut, that is, put on the pot lid and circle it with a pen then cut it then fits exactly on the liquid, then I put a wooden spoon across the edge of the pot so that the saucepan lid only is launched. So the broth stays almost clear, no foam collects, everything sticks to the paper. I hope I was able to clear this up, have seen it at Schuhbeck's and tried it out and found it to be good. When the meat is soft, I strain the broth through a sieve.

The roll was soaked in water and expressed -to the liver add the eggs to it, mix everything well. then I add the spices. I sauté the onions with the garlic in the butter (lard). Let cool a little. Mix If the mixture is too soft, I add breadcrumbs to taste again.

In the hot broth that has been seasoned beforehand, I stab the cam with 2 tablespoons. Let it slide into the broth and let it steep. I cut the leg meat into slices and then into cubes and added to the broth. Fresh chives give this broth a pleasant taste.

I hope that I've got some things right now and I'll try to describe them in more detail next time. Thanks for the hints . Greetings butterfly4