BAYRISCHE LEBERKNOEDELSUPPE (BAVARIAN LIVER D

      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.
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