Ingredients:
 | 1/2 - 3/4 Lb. Beef Liver, skinned, veined & chopped |
| 1 Small Clove Garlic |
| 1/2 Tsp. Salt |
| 2 Eggs |
| 3/4 Cup Fine Bread Crumbs |
| 1 Tsp. Farina (Cream of Wheat) |
| 1 Tsp. Chopped Parsley |
| Pinch of Marjoram |
| Pinch of Pepper |
| Pinch of Nutmeg |
| Pinch of Mace |
| 3 Qt. Vegetable Broth |
Prepares 24 Servings
Preparation time: Unknown
Cook time: 15-20 minutes
| Bring broth to a boil in a large pot. |
| While broth is heating, finely grind liver & garlic in food processor. |
| Add remaining ingredients to liver mixture. Mix well. (If too moist add a little more bread crumbs). |
| Form mixture into 24 balls. Drop balls into boiling broth. Boil 15-20 min. |
| To serve, place 1 Liver Dumpling in a bowl; cover with 1/2 cups of broth. |