Ingredients for 10 Dumplings:
5 stale rolls
1/2 medium sized onion
200 g beef liver
100 g kidney fat
1 garlic clove
Pepper, salt, marjoram, allspice
250 ml milk
2 tbsp flour
1. Cut the rolls into small cubes, fry them with the onion and parsley and then place them in a bowl.
2. Put the liver, kidney fat and garlic through the mincer. Add pepper, salt, marjoram, allspice, the egg, milk and lemon zest to the mixture, then add the bread roll mixture and the flour.
3. Form 10 dumplings of equal size and put them in boiling salted water, then let them simmer for 20 minutes. The liver dumplings are perfect in a beef consommé.