[Sca-cooks] liver dumplings

[Mairi Ceilidh]

Are the livers pre-cooked?

Mairi Ceilidh




> Now I'm curious, since I mentioned it--how period is my grandmother's
> liver dumpling soup recipe?
>
> This is it--chicken livers, egg, salt, pepper, breadcrumbs, onions. You
> put it all in a blender, and add breadcrumbs until it's a good scoopable
> consistency and cook it in boiling chicken broth. I imagine one could do
> something similar in a mortar, but I haven't seen any period recipes for
> this. I also haven't been looking too hard, because it never came up
> before.
>
> I'm also a bit confused as to the origins--I've only ever encountered this
> particular treatment of liver in Polish and Czech restaurants, and it's
> always chicken livers, never beef livers. My grandmother is the German
> one, but her father was from Danzig and environs (and apparently one did
> *not* mention that it was now Gdansk in his hearing). So is this really a
> Polish recipe, not a German one, and is there anything like it in period?
>
> Margaret, discovering that much of what I grew up with *isn't* German
> after all
>
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