Liver Dumplings

1 pound beef liver
1 cup onion
2 slices bread
1 large egg
2 teaspoons salt
3 cups all-purpose flour
1 ½ teaspoons baking powder
1 tablespoon oil
3 tablespoons parsley
1 large soup bone

Cover soup bone with water in a large pot. Salt to taste. Simmer 2 hours.

Immerse liver in hot water until it turns white. Grind liver, onion, and bread into greased frying pan. Salt to taste. Put the skillet and liver mixture over flame and add beaten egg. Stir and cook until the mixture assumes a white color. Let cool.

Work flour, 1 tsp salt, baking powder and oil thoroughly. Add about 1 cup water until mixture sticks together. Use pasta maker to roll dough into long sheets (or do like Mother [ed. note: Kitty Lou Karl] did and use a rolling pin, but the pasta maker method is much easier). Cut dough sheets into 2 inch squares and drop 1 tbsp liver mixture into each. Bring edges together to form a triangle and press the edges until well joined.

Dump dumplings into simmering stock. Cover and boil 20 minutes. Add parsley.

Yum.
[recipe as per Pat Karl, 2001]