Liver dumplings are often added to clear soups, such as hús leves and csontleves. This recipe comes from Hungarian Cuisine by József Venesz.
Ingredients:
150 grams (5 ounces) pig’s or calf’s liver
40 grams (1.5 ounces) flour
40 grams (1.5 ounces) lard
25 grams (1 ounce) fine breadcrumbs
Half teaspoon salt
Pinch of ground black pepper
20 grams (.75 ounce) onions
A little marjoram
1 egg
1 roll
1 sprig parsley
Method:
“Fry the finely chopped onions in the lard until slightly brown,” writes Venesz. “Mince the liver, add the roll, soaked in water first. Season with the salt, pepper and marjoram, then add the fried onions, egg, breadcrumbs, flour and finely chopped parsley. Mix well and make dumplings from this dough. Cook them in hot soup.”
