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[Stefan li Rous]

Liver Nips

3 lb. chuck or other fatty roast
1 quart water
1 tsp. salt 
1 tsp. ground black pepper
1 large onion
1 lb. beef or calf's liver
1 egg
1 1/2 cup plain flour
1 tsp. salt
1 tsp. ground coriander

Boil roast in water, salt, and pepper until falling from bones.
Remove roast from broth, place on a broiler pan, cover with sliced onions and 
place in 450 degree oven for 20 minutes to brown.  Meanwhile,
Make a paste from the liver, using a mortar and pestle or similar technique.  
Mix into a thick dough with the egg, flour, salt, and coriander.  Bring broth 
from roast to a rolling boil, drop liver mixture by teaspoonfuls into the 
broth and boil until dumplings are done through and rising to the top of the 
broth.  Serve as a side dish to the roast, along with kraut, and fried sweet 
potatoes sprinkled with sugar.  

Mordonna the Cook,
SunDragon's Western Reaches
Atenveldt
(m.k.a. Buckeye, AZ)