6 stale crusty rolls, thinly
1 _sliced
50 g beef suet
1 small onion, coarsely
1 chopped
1/2 tsp salt
3 deciliter milk, lukewarm
250 g liver
2 eggs, lightly beaten
1 tsp dried marjoram
600 ml beef stock, well flavoured
Directions
Put the sliced rolls in a large bowl. Sprinkle them with salt and
pour over the lukewarm milk. Leave them to soak until required. Trim
the liver and put it through a meat mincer together with the suet and
onion. Add the soaked bread, the eggs and marjoram, and mix with a
wooden spoon until well blended. The mixture will be very soft. Bring
the stock to the boil in a large saucepan. Reduce the heat to low and
simmer the stock. Divide the dumpling mixture into 8 portions. With
wet hands, shape a portion at a time into a ball and drop it into the
stock. Simmer gently for 25 to 30 minutes, or until the dumplings are
cooked through. Serve 2 dumplings per person in soup plates, together
with some of the stock.
Bavarian liver dumplings are almost as large as tennis balls. two of
them make an ample portion, served either in a well-flavoured stock,
or as a main course, garnished with fried onion rings and accompanied
by mashed potatoes and sauerkraut.
Servings: 4 servings
Barische Leberknoedelsuppe (Bavarian Liver Du Recipe brought to you by Recipe Ideas
Categories: German; Meat
The History of Recipes
Recipes as a concept can be found far back into history, in fact as far back as the Egyptians, and maybe further still. Interesting though that is, mostly, these early cook books were just very simple pictorial instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history is a collection of stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Progressing into Roman times 25BC a roman called Apicius wrote a few documents showing how to cook the recipes cooked by the Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, a very modern way of dining. This early Roman chef recounts how the ancient Romans made use of a wide range of aromatic flavors, including a few you will know for example thyme, mint and dill. Continuing our culinary historical journey, we find some interesting books from the 14th Century - a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the indian food that we all know today, but instead recipes for the types of meals prepared by the cooks of the nobility of the time. Later on, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab countries, including coriander, parsley, and basil. These new foods and tastes created a torrent in publications on food, most of which are now in private collections. When we get to the twentieth century, cook books were greatly in demand due to more people being able to read, more leisure time and a general increase in wealth. |
We hope you enjoy this Barische Leberknoedelsuppe (Bavarian Liver Du recipe.
