Liver Dumplings

3/4 cup ground liver
1 small onion
1 tablespoon fresh parsley
3 eggs
4 cups flour
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon pepper
2 teaspoons salt

Add liver, onion, parsley and eggs into a blender and mix until well blended. Measure the dry ingredients into a large bowl and stir. Add the liquid liver mixture with a large spoon to the dry ingredients while adding enough water to make a stiff dough. Put some dough close to the edge of a dinner plate and scrape off thin strips of dough into boiling water. Cook a few minutes after dumplings float to the stop. With a strainer, lift the dumplings out of the water and pour a small amount of real hot bacon grease or beef broth on top and toss. Continue with the rest of the dough until done. Serve with beef gravy. I prefer a mixture of beef and pork liver, but you can use either of the two or chicken livers. I trim my liver and pulse/grind it in the blender before starting. These are messy to make but worth the effort.. Liver dumplings or spaetzle cutters can be purchased to cut the dumplings.

This is a recipe provided to our local Catholic high school (where my oldest daughter teaches business and computer science) by the former head cook, Diane Skaggs. They occasionally have parents submit favorite recipes to publish and sell as a fundraiser. The current one has 162 pages and at least 300 individual recipes.

There are many variations of liver dumplings and they seem to be quite regional in nature.