*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : German                           Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    Stale crusty rolls -- thinly
   50       g            Beef suet
    1                    Small Onion -- coarsely
      1/2   ts           Salt
    3       dl           Milk -- lukewarm
  250       g            Liver
    2                    Eggs -- lightly beaten
    1       t            Dried marjoram
  600       ml           Beef stock, well flavoured
   Put the sliced rolls in a large bowl. Sprinkle them
   with salt and pour over the lukewarm milk. Leave them
   to soak until required. Trim the liver and put it
   through a meat mincer together with the suet and
   onion. Add the soaked bread, the eggs and marjoram,
   and mix with a wooden spoon until well blended. The
   mixture will be very soft. Bring the stock to the boil
   in a large saucepan. Reduce the heat to low and simmer
   the stock. Divide the dumpling mixture into 8
   portions. With wet hands, shape a portion at a time
   into a ball and drop it into the stock. Simmer gently
   for 25 to 30 minutes, or until the dumplings are
   cooked through. Serve 2 dumplings per person in soup
   plates, together with some of the stock.
   Bavarian liver dumplings are almost as large as tennis
   balls. two of them make an ample portion, served
   either in a well-flavoured stock, or as a main course,
   garnished with fried onion rings and accompanied by
   mashed potatoes and sauerkraut.
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