Liver Dumplings (Majgomboc)

Posted Oct 14th, 2007
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Category Regional Cuisine

1 oz Of any kind of liver

1/4 Of an egg, or tsp.
of dried

-egg A small nut of fat 1 ts Each of breadcrumbs and

-flour 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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