| 2 lbs. rice |
| 1 chicken |
| 1 can mushrooms |
| 1 lump butter |
| Parmesan cheese |
Cut up chicken and cook in water as for stewing, seasoning to taste. When almost done add mushrooms and cook a little longer. Now put a large lump of butter in a pan and after washing the rice in several waters, dry on a clean napkin, and add to butter, stirring constantly. Do not allow it to darken. Cook about ten minutes and remove from fire. Take baking dish and put the rice in bottom. Now sprinkle generously with parmesan cheese. Cut chicken up and remove all bones, pour over rice and cook until dry, adding gravy from time to time.
This can be eaten hot or cold.
Der Mensch ist was er iszt. German.
Liver Dumplings (Leber Kloese)
| 1 calf's liver |
| 1/8 lb. Suet |
| 1 small onion |
| ¼ loaf bread |
| 3 eggs |
| 2 tablespoons bread crumbs |
| Salt, pepper and Sweet marjorie to taste. |
Soak liver in cold water for one hour, then skin and scrape it and run it through meat chopper twice; the second time adding the suet. Brown finely cut onion in two tablespoons of lard; add salt, pepper and sweet marjorie to taste.
Soak ¼ loaf bread in cold water, squeeze out the water and mix the bread with the liver, then add three well beaten eggs and enough flour to stiffen. Drop one dumpling with a spoon into one gallon of water (slightly salted), should it cook away, then add more flour before cooking the remainder of the mixture.
Boil thirty minutes, and longer if necessary. When properly cooked the middle of the dumpling will be white.
Before serving, brown bread crumbs in butter and sprinkle over the dumplings.