Liver Dumplings

Page 281

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Review

This is one recipe that may well be better with pig's liver than lamb's, which is what I used - the liver has a lot of breadcrumbs to contend with so the dish would benefit from the stronger flavour. A good example of economical cookery and perfectly pleasant, though in the absence of the recommended bed of sauerkraut it could do with a lively sauce, maybe with mustard or capers or both. From the Pennsylvania Dutch section.

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