Mix well the crumbs, onion, eggs, salt, pepper, nutmeg, flour, liver and bacon, then cut out dumplings with a floured round wooden ladle as large as a medium-sized potato. The salt water must boil, then put in the dumplings and cook for 10 minutes. Put them in a dish or platter and baste with browned butter in which some roll crumbs or onions are fried.
Try one dumpling first and if it does not stay whole, add more flour.
Sauerkraut will go well with this dish.
No. 35—VEAL OR CALF’S LIVER WITH BREAKFAST BACON.
Quantity for 6 Persons.
- 2½ lbs. of calf’s liver
- ½ lb. of bacon
- Salt
- 1 pinch of pepper
- 1 tbsp. of flour
- 1 onion
- 1 cup of water
- Flour for dipping
- 1 oz. of butter
Preparation: Liver is cut into ¼ inch strips and bacon in 3x4 inch slices. The bacon is fried light yellow, then put on a platter and kept hot. The liver is sprinkled with salt and pepper, dipped in flour and baked to a light brown in butter or the bacon drippings. Then placed on the same platter with the bacon and served. Stir into the bacon drippings or butter 1 tablespoonful of flour and the sliced onions, boil and add water or bouillon. Strain the gravy and serve.
No. 36—LARDED AND BAKED CALF’S LIVER.
Quantity for 6 Persons.
- 2½ lbs. of calf’s liver in one whole piece
- Salt, pepper
- ⅛ lb. of bacon for larding
- ¼ lb. of butter
- ½ pt. of cream
- 1 tbsp. of flour
- 1 carrot
- 1 onion
- 1 small piece of celery
- 5 pepper-corns
- 2 cloves
- 1 bay-leaf
- 1 pt. light white wine