Title: Bayrische leberknoedelsuppe (bavarian liver d
 Categories: German, Soups, Meats
      Yield: 4 Servings
 
      6    Stale crusty rolls; thinly
           _sliced
     50 g  Beef suet
      1    Small Onion;coarsely
           Chopped
    1/2 ts Salt
      3 dl Milk; lukewarm
    250 g  Liver
      2    Eggs;lightly beaten
      1 ts 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.