Liver Dumplings ( Calf, Pork, Beef or Lamb )

• liver (calf, pork, beef or lamb liver may be used)↗1 1⁄2 lbs
• large onion↗1

  peeled and diced

• butter↗1 tablespoon
• soft breadcrumbs↗2 quarts
• eggs↗2

  well beaten

• flour↗1⁄2 cup
• salt and pepper
• parsley↗

  minced (optional)

Step-by-step instructions

1. 1

   Simmer liver in water for a few minutes before grinding and force meat through a food chopper.

2. 2

   Fry onion in butter; add bread crumbs.

3. 3

   Combine liver and eggs; mix well.

4. 4

   Add bread crumb mixture.

5. 5

   Season to taste.

6. 6

   Stir in flour (using more than a 1/2 cup if necessary) to make a batter stiff enough to drop from the spoon.

7. 7

   Drop into a kettle of hot broth or soup; cover tightly and cook for 30 minutes.

8. 8

   Shake pan frequently to prevent dumplings from sticking to each other.