Liver Nips - cooking recipe

Ingredients

2 lb. stew beef or roast
1 lb. beef liver
1/4 to 1/2 lb. suet
1-1/2 Tbsp. powdered marjoram or oregano
1 tsp. ground coriander
1/2 tsp. ground sage
1 med. onion, grated or finely chopped
1/2 tsp. pepper
2 eggs
2 c. flour

Preparation

Boil beef, liver and suet in 1 quart water, or enough to cover, until well done.
Grate the liver and mash suet together. Combine with seasonings, eggs and flour and add about 1 cup of stock.
Drop by teaspoonfuls into boiling stock (1-1/2 quarts). Cook 10 to 15 minutes.
Keep stock boiling and be careful not to crowd dumplings.
This is an old recipe handed down from our German-Deutsch (Dutch) Fork ancestors.
I brought it from South Carolina.