Title: Leberknoedel (liver dumplings)
 Categories: Soups/stews, German
      Yield: 4 Servings
 
      4    Chopped, stale kaiser-type
           -rolls
      1    Onion, finely chopped
    150 g  Ground liver (5 oz)
           A little scraped spleen
           -(optional)
      2 tb Marjoram*
      1    Egg
    1/8 l  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
 
  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.
  
  Serves 4.
  
  [*Note:  Based on the amount, I would imagine this is fresh marjoram.
  K.B.]
  
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
  Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
  Karin Brewer) Posted