Bayrische Leberknoedelsuppe (Bavarian Liver D Recipe

• 6 x Stale crusty rolls, thinly _sliced
• 50 gm Beef suet
• 1 sm Onion,coarsely Minced
• 1/2 tsp Salt
• 3 dl Lowfat milk, lukewarm
• 250 gm Liver
• 2 x Large eggs,lightly beaten
• 1 tsp Dry marjoram
• 600 ml Beef stock, well flavoured

1. Put the sliced rolls in a large bowl.
2. Sprinkle them with salt and pour over the lukewarm lowfat milk.
3. Leave them to soak till required.
4. Trim the liver and put it through a meat mincer together with the suet and onion.
5. Add in the soaked bread, the Large eggs and marjoram, and mix with a wooden spoon till well blended.
6. The mix will be very soft.
7. Bring the stock to the boil in a large saucepan.
8. Reduce the heat to low and simmer the stock.
9. Divide the dumpling mix into 8 portions.
10. With wet hands, shape a portion at a time into a ball and drop it into the stock.
11. Simmer gently for 25 to 30 min, or possibly till the dumplings are cooked through.
12. Serve 2 dumplings per person in soup plates, together with some of the stock.
13. Bavarian liver dumplings are almost as large as tennis balls.
14. two of them make an ample portion, served either in a well-flavoured stock, or possibly as a main course, garnished with fried onion rings and accompanied by mashed potatoes and sauerkraut.

crusty rolls, suet, onion, salt, milk, eggs, marjoram

Taken from cookeatshare.com/recipes/bayrische-leberknoedelsuppe-bavarian-liver-d-80561 (may not work)