Liver Dumplings ( Calf, Pork, Beef Or Lamb ) - cooking recipe

Ingredients

1 1/2 lbs liver (calf, pork, beef or lamb liver may be used)
1 large onion, peeled and diced
1 tablespoon butter
2 quarts soft breadcrumbs
2 eggs, well beaten
1/2 cup flour
salt and pepper
parsley, minced (optional)

Preparation

Simmer liver in water for a few minutes before grinding and force meat through a food chopper.
Fry onion in butter; add bread crumbs.
Combine liver and eggs; mix well.
Add bread crumb mixture.
Season to taste.
Stir in flour (using more than a 1/2 cup if necessary) to make a batter stiff enough to drop from the spoon.
Drop into a kettle of hot broth or soup; cover tightly and cook for 30 minutes.
Shake pan frequently to prevent dumplings from sticking to each other.