Liver Dumplings

1 pound beef liver
1 cup onion
2 slices bread
1 large egg
2 tsp salt

3 cups all-purpose flour
1 1/12 tsps baking powder
1 tbsp oil
3 tbsp parsley
1 large soup bone

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

Immerse liver in hot water until it turns white. Grind liver, onion and bread into a greased frying pan.

Put over flame and add egg. Stir until mixture assumes white color. Let cool.

Work flour, 1 tsp salt, baking powder and oil thoroughly. Add about 1 cup of water until mixture sticks together.

Roll out dough in long fairly thin sheets. Cut dough sheets into 2 inch squares and drop 1 tbsp liver mixture into each. Bring edges together and press until joined.

Drop dumplings into stock. Cover and boil 20 minutes - add parsely.