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Classic
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page 326
44. Cornmeal Dumplings. Boil some cornmeal as for cornmeal soup only making it
thicker, let it cool, stir with it a few eggs and some flour, make into
dumplings and bake in butter or good lard. Serve for tea.
45. Liver Dumplings. To a calves' liver of moderate size, which is skinned,
pounded and passed through a sieve, add a finely chopped piece of pork fat the
size of an egg, 4 eggs whipped in 1/2 cupful of cold water, salt, nutmeg and a
little pepper, 3 ounces of finely cut bread fried in butter and kidney suet, and
if liked a finely chopped onion and as much flour as is needed to keep the
dumplings together. Form into dumplings with a spoon and cook in boiling salted
water, wetting the spoon in the water, so that the dumplings will not stick to
it. Boil for about 10 minutes, and serve on a hot dish with grated bread fried
in either butter or kidney suet. For a sauce cook butter, salt and water, and
thicken with a teaspoonful of cornstarch.
The dumplings are served alone or with sourkrout.
46. South Germany Liver Dumplings. Take 1 pound of calves' liver and prepare as
in the above receipt, together with about 6 ounces of wheat bread, 1 handful of
flour, 6 eggs, 2 onions fried in butter, parsley marjoram, nutmeg, pepper and
salt. The finely cut bread is put into 1 pint of boiling milk, then the eggs are
stirred through it with the seasoning, the pounded liver and then the flour is
mixed through it thoroughly, after which proceed as above directed.
47. Ham Dumplings with Sourkrout. Take the remnants of a ham and boil them after
they have lain in milk for a day. On the following day, for 6 ounces of ham,
soak 8 rolls, cut into pieces in some bouillon (made of extract of beef), cut
the ham into very small pieces with halt as much pork fat, fry the fat until
brown with a few sliced onions, mix fat, onions and ham with the pressed wheat
bread, some eggs, salt, chopped parsley and 4-5 spoonfuls of flour, and let the
dough stand for a few hours before making into large dumplings, which are turned
in flour and boiled in salted water until nearly done.
Dumplings cannot be served to invalids.
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