1 lb. calfs liver
1/2 lb. ground veal
3 slices white bread
2 eggs, slightly beaten
1/4 lb. soft butter
2 tsp. chopped onion
2 tbsp. chopped parsley
1/2 tsp. pepper
2 tbsp. flour
Homemade or canned beef stock (at least 2 qts. or 1 gal.)

Skin or remove fiber from liver. Grind until fine. Frozen liver is easier to grind. Add ground veal. Soak bread in water; squeeze dry. Add to meat mixture and mix thoroughly (add extra bread, crumbs, or wheat germ if necessary).

Beat remaining ingredients thoroughly and add to meat mixture. Shape into 2 inch balls and drop into boiling beef stock, one at a time, with a slotted spoon. Simmer for 10 minutes. Turn off heat, cover, and permit the dumplings to "steam" in broth. May garnish with magi, nutmeg, or fine sliced green salad onions.