Liver Dumplings.
To-Dau's Recipe.
COAK a dinner roll in milk and squeeze it as dry as you can. Mix it with half a pound of calf’s liver chopped as finely as possible, the finely-grated rind of half a lemon, a small onion minced up, a heaped teaspconful of finely chopped parsley and a tablespoonful of flour. Season with salt, pepper and grated nutmeg, and bind with two beaten eggs. Shape into smallish balls, and poach them for a quarter of an hour to twenty minutes in boilinv stock or salted water. Drain them and serve them with melted butter poured over them. They are good eaten with mashed potato.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/TS19340507.2.135
Bibliographic details
Star (Christchurch), Volume LXVI, Issue 20298, 7 May 1934, Page 9
Word Count
109Liver Dumplings. Star (Christchurch), Volume LXVI, Issue 20298, 7 May 1934, Page 9
Using This Item
Star Media Company Ltd is the copyright owner for the Star (Christchurch). You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Star Media. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in