Liver Dumplings

Foundation for Restoration of Ste. Genevieve's Mecker Research Library
Ste. Genevieve, MO

From the handwritten cookbook of Mary L. Bleifuss Yealy circa 1900

Ingredients:

• 1 pound liver
• 1 onion
• ½ cup flour
• 2 eggs
• 1 teaspoon salt

Directions:

Grind the liver and onion through the food chopper and stir together well. Then add the flour, the two eggs well beaten and the salt. Mix well. Drop the mixture by spoonfuls into good meat broth and cook until well done.