[Sca-cooks] liver dumplings

[Pixel, Goddess and Queen]

Nope. Raw and squishy.

Margaret

> 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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