Liver Dumplings

Ingredients

• 1 piece Calf's liver
• 1 quantity Stale wheat bread
• 1 to taste Salt
• 1 to taste Black pepper
• 1 quantity Onions
• 1 tablespoon Butter
• 1 quantity Water
• 1 quantity Potatoes
• 1 quantity Sauce Piquante
• 1 cupful Liquor from tongue or any other kind of meat
• 2 tablespoonfuls Butter
• 1 teaspoonful Fresh made mustard
• 1 to taste Salt
• 1 to taste Black pepper
• 1 heaping tablespoonful Browned flour
• 1 teaspoonful Mixed parsley and sweet marjoram
• 1 tablespoonful Onion vinegar

Instructions

1. 1Wash the calf's liver thoroughly. Skin it and scrape it with a sharp knife, removing any stringy parts. Set aside.
2. 2Grate the stale wheat bread finely. In a bowl, combine the prepared liver, grated bread, salt, and pepper to taste. If desired, stew some finely cut onions in a little butter and add them to the mixture.
3. 3Form the mixture into balls. Bring a pot of well-salted water to a boil. Gently place the dumplings into the boiling water and cook for about 15 minutes, or until cooked through. Remove with a skimmer.
4. 4In a saucepan, brown 2 tablespoonfuls of butter. Heat 1 cupful of liquor from tongue or any other kind of meat to a boil, skim and season with salt and pepper. Skim again before stirring in 1 heaping tablespoonful of browned flour, wet up with cold water; as it thickens put in butter, herbs, mustard and vinegar. Boil up; pour half over tongue, the rest into sauce bowl.
5. 5Serve the liver dumplings with potatoes and sauce piquante.