1 lb. ground liver
1 tbsp. chopped marrow
1 1/2 c. white bread crumbs
1 tbsp. chopped parsley
Dash of Worcestershire sauce
2 raw eggs
1 tbsp. salt
Pinch ground pepper
1 tbsp. flour
4 bouillon cubes
4 c. water

Mix well: Liver, marrow, salt, pepper, eggs, bread crumbs, flour, parsley and Worcestershire sauce. Form into dumplings with a spoon or ice cream disher and drop into boiling bouillon. Boil for 10 minutes, then put on serving dish. While cooking, saute bread crumbs in butter until brown. Pour over dumplings. Serve with sauerkraut.