This is an old recipe from Bavaria that was brought over to America by my grandmother. It was considered to be a festive treat, and one guaranteed to make people that didn’t like liver absolutely love this dish. It was only available on the farm when they had fresh liver, which wasn’t often. To make this dish you need:

Ingredients:

• One loaf of white bread
• 2 pounds of beef liver
• 6 eggs
• 1 large onion
• 1 large can of chicken broth
• 1 teaspoon nutmeg
• Salt and pepper to taste

Method

The night before you make this dish takes a loaf of white bread and spread the individual slices around so that they will get a sort of a crusty dry feeling in them by the next day. Tear the bread into pieces to about the size of a quarter and set aside. Grind up the liver in a meat grinder, and after you have ground to liver, grind the onion. By grinding the onion last you will help to clean up the meat grinder.

Now mix the ground up onion and liver along with the eggs with the pieces of bread that you had set aside. Add the nutmeg, salt and pepper. Knead this mixture until the ingredients are thoroughly blended together. After they are thoroughly blended you form them into balls with your hands the same way you make snowballs. Place them on a large plate, and put it into the refrigerator for about a half hour giving the dumplings a chance to set up.

Once they are thoroughly chilled and set up it is time to put them into boiling chicken broth that you have just turned the heat down bringing to a simmer. Put the dumplings in one at a time until the simmering chicken broth is full dumplings. Let them cook for about 20 minutes still simmering and then serve. This will make about thirteen dumplings with broth. The leftovers can be kept in the refrigerator until the next day, but no longer.