Penn dutch liver dumplings

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Liver 2 Egg, well beaten
1 lg Onion, diced 1/2 c Flour
1 tb Butter or other shortening -salt pepper
2 qt Bread crumbs

Put the liver through a meat chopper. (Beef liver may be used). Fry
the onion in the shortening with the bread crumbs. Combine the liver
and the eggs and mix well. Add the onion and bread crumbs. Season to
taste. Stir in enough flour (using more than 1/2 cup if necessary) to
make a batter stiff enough to drop from spoon. Drop from a tablespoon
into a kettle of hot broth or soup and cover kettle tightly. Cook for
30 minutes. Shake pan frequently to prevent sticking. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press,
1936. From: Sallie Krebs Submitted By DOROTHY FLATMAN On 09-27-95