Liver dumplings

Ingredients for 8 servings:

• 600 g liver(s), raw, beef or pork
• 500 g liver(s), cooked
• 6 rolls, stale, diced
• 400 ml milk, hot
• 8 small onions, finely chopped and sautéed
• some margarine, for steaming
• 4 tsp salt
• 3 tsp pepper
• 4 tsp marjoram
• some breadcrumbs
• 2 eggs

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 50 minutes

Dice the dry bread rolls and soak them in hot milk for about 1 hour. Cook the liver and let it cool. Reserve the broth and use it later for the soup. Finely chop the onions and sauté until translucent, then let it cool. Put the liver through a grinder, first the raw, then the cooked. Add the eggs and onions to the liver mixture and mix well. Then gradually add the soaked bread rolls and continue mixing. Add the spices and mix everything thoroughly again. Let it stand for about 2 hours. Add breadcrumbs if desired and form dumplings with wet hands. Simmer in the soup for about 20 minutes. The mixture yields about 18 large dumplings. We simmered the dumplings in regular broth. We used onion rings and egg custard as soup garnishes.