Yield: 4 servings
|6||Stale crusty rolls; thinly sliced|
|2 ounces||Beef suet|
|1||Small Onion; coarsely chopped|
|1¼ cup||Milk; lukewarm|
|1 teaspoon||Dried marjoram|
|2½ cup||Beef stock|
Put the sliced rolls in a large bowl. Sprinkle them with salt and pour over the lukewarm milk. Leave them to soak until required. Trim the liver and put it through a meat mincer together with the suet and onion. Add the soaked bread, the eggs and marjoram, and mix with a wooden spoon until well blended. The mixture will be very soft. Bring the stock to the boil in a large saucepan. Reduce the heat to low and simmer the stock. Divide the dumpling mixture into 8 portions. With wet hands, shape a portion at a time into a ball and drop it into the stock. Simmer gently for 25 to 30 minutes, or until the dumplings are cooked through. Serve 2 dumplings per person in soup plates, together with some of the stock.
Bavarian liver dumplings are almost as large as tennis balls. two of them make an ample portion, served either in a well-flavoured stock, or as a main course, garnished with fried onion rings and accompanied by mashed potatoes and sauerkraut.
Source: Jane Grigson (ed.): The World Atlas of Food. A Gourmet's Guide to the Great Regional Dishes of the World. Mitchell Beazley Publishers 1974. This edition: Spring Books, London 1988. ISBN 0 600 55929 7. This recipe was brought to you by Heiko Ebeling.
Submitted By JIM WELLER On 08-29-95