Here’s a version from “Aunt Babette’s” Cook Book from around 1889:
Leberknadel (Calf Liver Dumplings).
This recipe is from the 29th page of the notebook; here’s the page in full (click to enlarge).Click to expand a longer explanation...
|In the words of the seller:
I acquired this book from the great granddaughter of the woman who wrote this book back in a small Nebraska town in the 30’s. She belonged to that generation of rural housewives who worked tirelessly to make ends meet and “keep body and soul together” for their families working the farms.
[A]fter a conversation I had with a friend’s sister who used to live in North Eastern Colorado, given the type of recipes listed we decided it might be from a small town there, i.e., Sterling or Fort Morgan. Also North Platte or Scottsbluff, Nebraska. Even Cheyenne, Wyoming. If you Google a map of Sterling, Colorado and pull back, you will see all these little towns in that tri-state area.
1 lb. beef liver
5 slices bread, crumbed
1 onion, minced
1 c. flour
1 Tbsp. butter
salt and pepper
Simmer the liver in water 30 minutes. Grind fine.
Fry onion and butter. Add bread crumbs.
Mix the egg and liver thoroughly and season. Add onion and bread crumbs. Work into this paste enough flour to make stiff batter.
Drop from tablespoon into boiling soup or meat broth; cook 30 minutes.