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Print this Recipe    Liver 05

Bohemian liver dumplings (or spleen dumplings)
Servings: 4

100 g liver or spleen [3 oz]
1 large egg
1 ts lard
3 tbs beef stock or milk
salt
pepper
marjoram
piece onion or 1/2 clove garlic
dried bread crumbs as needed
1 l good beef stock [2 pt]

Grind the liver. Moisten about 3 tbs dried bread crumbs with the
stock or milk. Mix lard, egg end some bread crumbs. Add the salt,
pepper, marjoram, onion or garlic, ground liver and moistened bread
crumbs. Mix this to a smooth mass. Let it stiffen in a cool place.
Make balls the size of the first joint of your thumb. Heat the
stock to boiling point and poach the dumplings 8 to 10 min until they
are done.

NB: tbs = tablespoon = 15 ml [1/2 fl.oz]
ts = teaspoon = 5 ml [1/6 fl.oz]

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