Recipe - Leberknoedel (Liver Dumplings)

4 Chopped, stale kaisertype
rolls
1 Onion, finely chopped
150 g Ground liver (5 oz)
A little scraped spleen
(optional)
2 tablespoon Marjoram*
1 Egg
1/8 l Milk (One half cup plus One half Tbsp)
Salt
Pepper
Ground nutmeg
1 [small] bunch
parsley, chopped
A little bit grated lemon
peel
A little butter for sauteing

Soak the rolls in lukewarm milk. Saute the onion and parsley in butter,
then add along with the other ingredients to the soaked rolls and mix
well into a firm mass. If the mixture is too loose, add a bit of plain
breadcrumbs. Shape into dumplings, put into barely boiling water, and let
steep for 25 minutes. Transfer to clear beef broth and serve.

Serves 4.

[*Note: Based on the amount, I would imagine this is fresh marjoram. K.B.]

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92

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