- 125 g Beef Liver
- 30 g Bacon
- 2 Hard Rolls, day old
- 1 small Onion
- 1 Egg
- Bread Crumps
- Salt, Black Pepper, Marjoram to taste
Soak the rolls in milk until they are soft then squeeze out excess milk.
Grind together liver, bacon, onion and rolls.
In a bowl knead together the ground ingredients with seasoning, egg and enough bread crumbs to bind the mixture together.
Moisten your hands and form the dumplings.
Bring a pot of salted water to boil and place dumplings into boiling water. Simmer until cooked through, about 15-
Serve in a clear beef broth sprinkled with parsley.