Title: Leberknoedel (Liver Dumplings)
Categories: Soup German
Yield: 4 Servings

4		Chopped, stale kaiser-type rolls
1		Onion, finely chopped
150	g	Ground liver (5 oz)
		A little scraped spleen (optional)
2	tb	Marjoram*
1		Egg
1/8	l	Milk (1/2 cup plus 1/2 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

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