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
Written recipes as an idea can be traced way back into distant history, at least as far as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, generally, these early recipes were just very simple pictorial recipes for preparing food.
Later on, in The time of the roman empire around 25BC a man called Apicius compiled a collection of scripts describing recipes cooked by wealthy Romans. In his works, he recounts how the roman meals were split into hors d`oeuvre, main meal and afters, something that is very familiar to us today. Aspicius tells us how the Roman chefs used many herbs, including many that are still in use today such as bay, rue and parsley. Later, in the fifteenth century, the Crusaders brought back many foods and spices from the holy land, including spices like coriander, parsley, basil and rosemary. The introduction of these new culinary ideas prompted an eruption in cookery books, some of which are kept safe in private collections. By the time we get to the 1900s, cooking books were in high demand, as a result of better eduction, people having increased leisure time and being a little richer. |
We hope you enjoy this Bayrische Leberknoedelsuppe (Bavarian Liver D recipe.
