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LIVER NOODLES (Leberknoedel) Pennysylvania Dutch

1 lb calves liver
1 onion
1 tablespoon butter
salt and pepper
2 eggs
1/2 cup flour
1/4 teaspoon ground cloves
1/4 teaspoon marjoram

Simmer the liver in boiling water for 30 minutes. The trim off any
skin or ligaments and grind the liver fine. Season. Mince the onion,
add the butter, beat the eggs and add them. Work into this paste,
the flour, using enough to make the paste quite stiff. Form into
small balls and poach them in any meat broth or soup for 15 minutes.
Serve them swimming in the soup or broth.

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