SC - making liver nips

[Mordonna22 at aol.com]

In a message dated 7/27/98 7:30:59 AM US Mountain Standard Time, troy at asan.com
writes:

<< 
 Okay, so these are liver gnocchi. Kewl! By any chance is it part of the
 Celestial Design of the Creator of the First, Proto-Liver-Nip to include
 any of the fat floating on the surface of the cooking liquid, or is that
 just to help the roast brown and stay moist? Also, does the recipe
 really call for 1 beef liver? A beef liver is _big_! Maybe a pound or
 so?
 
 Sorry to bug you with these questions, but I'd realy like to actually do
 this at some point, and I wanted to be sure I'd be doing it right.
 
 Adamantius >>

Hokay!

Well, as to the fat, it was not incorporated into the dumplings, they are
supposed to be "tight."  The idea of the fat for those German farmers was a
source of energy for 20 hour days on the farm. 

The livers we used were always from young steers we had killed.  I was amazed
the first time I saw a cows liver in the butcher's case at a supermarket.  I
didn't know they grew that big.  I would recommend about a pound of calves
liver, if you don't happen to be lucky enough to butcher your own.

Mordonna
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