Liver dumplings (majgomboc)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Of any kind of liver |
| ¼ | Of an egg, or tsp. of dried egg | |
| A small nut of fat | ||
| 1 | teaspoon | Each of breadcrumbs and flour |
Directions
a pinch each of salt, pepper and finely chopped parsley Scrape the liver with the blunt side of the knife and mix well with the fat and other ingredients. Drop a teaspoonful at a time into the boiling soup and keep boiling for three to seven minutes, or till they rise to the surface of the soup.
From: Hungarian Cooking Shared By: Pat Stockett
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