Liver Dumplings

• 1 ounce beef liver
• 1/4 each eggs
• 1 x lard
• 1 teaspoon bread crumbs
• 1 x flour, all-purpose
• 1 pinch salt
• 1 pinch black pepper
• 1 x parsley leaves finely chopped

1. Scrape the liver with the blunt side of the knife and mix well with the fat and other ingredients.
2. Drop a teaspoonful at a time into the boiling soup and keep boiling for three to seven minutes, or until they rise to the surface of the soup.

beef liver, eggs, lard, bread crumbs, flour, salt, black pepper, parsley

Taken from recipeland.com/recipe/v/liver-dumplings-36559 (may not work)