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Liver dumplings for broth

Dumplings of butter, bread, raw liver, egg and seasoning are firmed up with crushed rusks, shaped with a spoon and simmered about 10 minutes in broth. From Erken's Stor kokebok (1949), p. 89.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 89 (falt i det fri)

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About the dish

The liver dumplings are among the accompaniments for broth and soups in the 1949 edition and may also be served in thickened soups.

How to make it

  1. 1

    Make the mixture

    Work together the butter, the soaked and squeezed bread (no crust), the raw scraped liver, the seasonings, the chopped onion, the parsley and the lightly whisked eggs.

  2. 2

    Firm up with rusks

    Add enough crushed rusks to make a fairly firm dough.

  3. 3

    Shape and simmer

    Shape dumplings with a teaspoon or dessert spoon. Let them simmer in broth for about 10 minutes.

  4. 4

    Serve

    Serve the dumplings in or with the broth. They may also be served in thickened soups.

Changes from the original

Quantities are unchanged. «Okseeller kalvelever» is read as ox or calf liver. The amount of crushed rusks is left open in the text and is given as such.

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Frequently asked questions

Which liver can be used?
The text specifies ox or calf liver.
How long do the dumplings simmer?
They simmer for about 10 minutes in broth.

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