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
Bayrische Leberknoedelsuppe (Bavarian Liver D Recipe brought to you by Recipe Ideas
Categories: German; Meat
The History of Recipes
Historians have tracked the existence of recipes back into the far past, certainly as far back as early Egypt, and possibly even further. Interesting though that is, generally, these early records were just very simple pictorial instructions for meal preparation.
Fascinatingly, the oldest recipe in existence, according to food historians is a collection of ancient tablets in ancient Sumerian which describe the baking 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 exhilarated and blissful. Progressing into The time of the romans 25BC a man called Apicius created a number of documents describing recipes cooked by wealthy Romans. In his publication, he tells us how the roman meals were separated into starters, entrees and afters, a very modern way of dining. Aspicius describes how the ancient Romans made use of a wide range of aromatic flavors, including a few that are still present in modern kitchens like thyme, mint and dill. As our culinary historical trip moves to more modern times we have two interesting books which appeared in the 1300s : a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, they are nothing to do with the spicy food that we all know today, but rather recipes for the types of food served to the rich and powerful of the time. In the 15th century, knights returning from the crusades brought us many foods and herbs from Arab cooking, including spices such as parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for a surge in manuscripts on cookery, the majority of which still exist in private libraries. The introduction of television brings us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Bayrische Leberknoedelsuppe (Bavarian Liver D recipe.
