Monday 11 April 2011

Liver noodles

* 1 lb. calf’s liver
* 1 onion
* 1 tablespoon butter
* salt and pepper
* 2 eggs
* ½ cup flour
* ¼ teaspoon cloves
* ¼ teaspoon marjoram

Simmer the liver in boiling water for 30 minutes. Then trim off any skin or ligaments and grind the liver fine. Season. Mince the onion, add the butter, beat the eggs and add them. Work into this paste the flour, using enough to make the paste quite stiff. Form into small balls and poach them in any meat soup for 15 minutes. Serve them swimming in the soup.

No comments:

Post a Comment

Thank you for taking the time to comment. Although I do not have the time to reply to everyone of them on a constant basis, but, I do read every comment and appreciate it all.