Palatinate Liver Dumpling

Soak stale bread and put through a meat grinder, mix with the ground liver and minced meat. Add the egg to the mixture, season with salt and marjoram. Form dumplings with wet hands. Heat the meat or vegetable soup. Cook the dumplings at low temperature until they float on the surface.

This takes about twenty minutes, depending on the size of the dumplings.

Serve with dark gravy, sauerkraut and bread.

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