What is these spammers fascination with liver? This week we have liver dumplings. Chicken and dumplings, okay. Dumplings without chicken, eh, okay, I’ll eat. liver dumplings can go to the landfill where they belong. Well that might be a little rude. How about I just say ‘I will not eat liver’ again and leave it at that. I didn’t even bother mentioning this to Fred. He’d just go on another one of his anti-liver tirades.

Anyway, to the recipe!

LIVER DUMPLINGS

Parboil four ounces of liver until tender, and then put through a 
food chopper. Either beef, pork or lamb liver may be used. Mince 
three onions very fine. Place four tablespoons of fat in a frying 
pan and add onions and liver. Cook gently until onions are tender 
and then lift and turn into a mixing bowl and add

One and one-half cupfuls of dry mashed potatoes,

Two teaspoonfuls of salt,

One teaspoonful of paprika,

One-half teaspoon of thyme,

One and one-half cupfuls of sifted flour,

One teaspoonful of baking powder.

Mix thoroughly and then add
One egg,

Four tablespoons of potato water.

Work to a smooth well-blended mass and then rub your hands with
salad oil and then form this mass into balls. Cook [pg 77] for
twenty minutes in boiling salted water. Lift with a skimmer on a
napkin to drain. Serve with either onion, tomato or creamed sauce,
or the dumplings may be rolled in flour, browned quickly in hot
fat and served at once.

So once again it looks like they’ve pulled this out of a book. I did ask Google and found the book is Mrs Wilson’s Cook Book. This dates back to 1920, when I guess liver was more in vogue. Yet another reason why I love this time! No liver!

Until next time, toodles!