Recipe - Bayrische Leberknoedelsuppe (Bavarian Liver D

6 Stale crusty rolls; thinly
_ cut or sliced up
50 g Beef suet
1 Small Onion;coarsely
Chopped
One half teaspoon Salt
3 dl Milk; lukewarm
250 g Liver
2 Eggs;lightly beaten
1 teaspoon Dried marjoram
600 ml Beef stock, well flavoured

Put the cut or sliced up rolls in a large bowl. Sprinkle them with salt and pour over
the lukewarm milk. Leave them to soak until required. Trim the liver and
put it through a meat mincer together with the suet and onion. Add the
soaked bread, the eggs and marjoram, and mix with a wooden spoon until well
blended. The mixture will be very soft. Bring the stock to the boil in a
large saucepan. Reduce the heat to low and simmer the stock. Divide the
dumpling mixture into 8 portions. With wet hands, shape a portion at a time
into a ball and drop it into the stock. Simmer gently for 25 to 30 minutes,
or until the dumplings are cooked through. Serve 2 dumplings per person in
soup plates, together with some of the stock.

Bavarian liver dumplings are almost as large as tennis balls. two of them
make an ample portion, served either in a wellflavoured stock, or as a
main course, garnished with fried onion rings and accompanied by mashed
potatoes and sauerkraut.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini