Recipe for Liver Dumplings from South Tyrol

INGREDIENTS for 10 dumplings:

• 5 old rolls
• 1/2 medium-sized onion
• Parsley
• 200 g beef liver
• 100 g suet
• 1 clove of garlic
• Pepper, salt, marjoram, allspice
• 1 egg
• 1/8 l milk
• some zest of 1 lemon
• 2 tbsp flour

Cut the rolls into small cubes, sauté the onion. Grind liver, suet, and garlic through the meat grinder. Add pepper, salt, marjoram, allspice, egg, milk, and lemon zest to the passed mixture, mix in the roll mixture, finely chopped parsley, and the flour. Shape the 10 dumplings equally large and place them in boiling salted water, then let them steep for 20 minutes. The liver dumplings are well suited as an addition to a clear beef broth.