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| 4 | Chopped, stale kaiser-type rolls |
| 1 | Onion, finely chopped |
| 150 Gramm | Ground liver (5 oz) |
| | A little scraped spleen (optional) |
| 2 Esslöffel | Marjoram* |
| 1 | Egg |
| 125 Milliliter | Milk (1/2 cup plus 1/2 Tbsp) |
| | Salt |
| | Pepper |
| | Ground nutmeg |
| 1 | [small] bunch parsley, chopped |
| | A little bit grated lemon peel |
| | A little butter for sauteing |
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Soak the rolls in lukewarm milk. Saute the onion and parsley in butter, then add - along with the other ingredients - to the soaked rolls and mix well into a firm mass. If the mixture is too loose, add a bit of plain breadcrumbs. Shape into dumplings, put into barely boiling water, and let steep for 25 minutes. Transfer to clear beef broth and serve.
[*Note: Based on the amount, I would imagine this is fresh marjoram. K.B.]
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
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