1 lb. calf's liver
1 onion, minced
1 tbsp. butter
Salt and pepper
2 eggs
1/2 c. flour
1/4 tsp. clove, ground
1/4 tsp. marjoram

Simmer liver in water for 30 minutes. Trim off skin and ligaments and grind liver fine. Add onion, butter, salt and pepper, eggs to make paste and flour with clove and marjoram mixed to make quite a stiff dough. Make small balls and poach in any soup or broth for 15 minutes. Serve simmering in soup.