Ingredients
- 2 eggs
- 1 pound calf’s liver
- 1/2 cup flour
- 1 onion
- 1 tablespoon butter
- 1/4 teaspoon cloves
- salt
- pepper
- 1/4 teaspoon marjoram
Directions
- Simmer the liver in boiling water for 30 minutes.
- Then trim off any skin or ligaments and grind the liver fine.
- , Season.
- Mince the onion, add the butter, beat the eggs and add them.
- Work into this paste the flour, using enough to make the paste quite stiff.
- Form into small balls and poach them in any meat soup for 15 minutes.
- Serve them swimming in the soup.
Other Information
Author: Organization.Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Measure: avoirdupois
Ingredient: egg, liver, flour, onion, butter, clove, salt, pepper, marjoram
Equipment: measuring cups, measuring spoons, pot, stove, egg beater
