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LEBERKNODEL (LIVER DUMPLINGS) 
1/2 lb. baby beef liver
2 c. packaged stuffing mix
1 c. warm water
1/4 lb. bacon, diced
1 lg. onion, chopped
2 eggs
1 tsp. salt
Salted water or bouillon

Put liver through meat grinder. Soften stuffing. Mix in warm water. Fry bacon; add onion, cook over medium heat until onion is transparent. Mix together liver, softened stuffing, cooked bacon and onion, eggs and salt.

Add a little crushed dry stuffing mix if not quite firm enough to hold its shape. Drop by 1/2 teaspoonfuls into gently boiling salted water or bouillon.

Cook until tender, about 10 minutes. (Dumplings will rise to surface of water when done.) Serve with melted butter, if desired. 4 to 6 servings.

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