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Preparation:

No. 34—LIVER DUMPLINGS.

Quantity for 6 Persons.

 1¼ lbs. of calf liver

 ¼ lb. of bacon

 3 rolls

 ⅛ lb. of butter, good measure

 4 eggs

 Salt, pepper

 1 pinch of nutmeg

 ½ onion

 3 qts. of salt water or broth for cooking

 2 cups of flour

Preparation:

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:

No. 36—LARDED AND BAKED CALF’S LIVER.

Quantity for 6 Persons.