| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Dutch |
Penndutch, Meats |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Liver |
| 1 |
|
Onion, large, diced |
| 1 |
tb |
Butter |
|
|
*or: |
| 1 |
tb |
Other shortening |
| 2 |
qt |
Bread crumbs |
| 2 |
|
Egg, well beaten |
| 1/2 |
c |
Flour |
|
|
Salt & pepper |
INSTRUCTIONS
Put the liver through a meat chopper. (Beef liver may be used). Fry the
onion in the shortening with the bread crumbs. Combine the liver and the
eggs and mix well. Add the onion and bread crumbs. Season to taste. Stir in
enough flour (using more than 1/2 cup if necessary) to make a batter stiff
enough to drop from spoon. Drop from a tablespoon into a kettle of hot
broth or soup and cover kettle tightly. Cook for 30 minutes. Shake pan
frequently to prevent sticking. Source: Pennsylvania Dutch Cook Book - Fine
Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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