SC - making liver nips

[Mordonna22 at aol.com]

In a message dated 7/26/98 7:42:56 PM US Mountain Standard Time, troy at asan.com
writes:

<< 
 There are also numerous dishes varying from the basic theme of livering
 puddings, which are made similarly to black or white puddings, but with
 the addition of boiled, ground, crushed, pulverized, what have you,
 liver added to the breadcrumbs, cream, etc. >>

The lady of whom i have spoken before taught me to make liver nips:

	3 lbs. fatty beef roast (or add a bit of tallow)
	2 quarts water
	1 tsp. salt
	1 tsp. ground peppercorns
	1 large onion
	1 beef liver
	1 1/2 cups plain flour

	Boil the roast and tallow with the spices and onions until very tender, 2 to
3 hours.  Remove from the boiler, reserving the stock, and place in a roasting
pan and place under a broiler to brown.  While the roast is browning, make a
dough of the liver and flour.  Scrape the liver and work into the flour.  Form
dumplings from the dough by "nipping" bits about the size of large peanuts
from the mass of the dough and drop into the rapidly boiling stock.  Serve as
a side dish with the nicely browned roast.

Very High Cholesterolly Yours
Mordonna
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