Title: Liver Dumplings (Majgomboc)
Categories: Soup Ethnic
Yield: 6 Servings

1	oz	Of any kind of liver
1/4		Of an egg, or tsp. of dried egg
		A small nut of fat
1	ts	Each of breadcrumbs and flour

a pinch each of salt, pepper and finely chopped parsley

Scrape the liver with the blunt side of the knife and mix well with the fat and other ingredients. Drop a teaspoonful at a time into the boiling soup and keep boiling for three to seven minutes, or till they rise to the surface of the soup.

From: Hungarian Cooking Shared By: Pat Stockett

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