Title: Austrian liver dumplings
 Categories: Beef, Side dish
      Yield: 6 Servings
 
    1/2 lb Calf's liver
      1    Hard roll OR
      1    Large slice Italian bread
      1 tb Butter
      1    Egg
      1 c  Breadcrumbs
           Chopped fresh parsley
           Salt & pepper to taste
 
  1>. Cut liver into chunks and place into blender until all meat has
  been pureed. Soak the roll or bread in water until soft, squeeze out
  the surplus moisture and finely mince or grate. Cream the butter with
  the other ingredients, finally adding sufficient breadcrumbs to make
  the mixture firm enough to be formed into small dumplings (less than
  an inch in diameter). If the dumplings are to served with stew or
  soup, simmer in this for 5 minutes. They may also be cooked in stock
  and served with meat and gravy.