What's on the Menu?!: Calves Liver Dumplings

Smiley's Cookbook (1895)

CALVES LIVER DUMPLINGS.

Braxton's Practical Cook Book (1886)
G. F. Braxton

Calf’s liver

Stale wheat bread, grated fine

Salt and pepper

Onions

A little butter

A calf's liver well washed, skinned and scraped with a sharp knife, taking out all the stringy parts or sinews; add to this the same quantity of stale wheat bread, grated fine; pepper and salt to taste. Cut onions stewed in a little butter may be added, if liked. Mix well and form into balls; put into boiling water and boil about fifteen minutes. Take out with skimmer. Serve with any kind of meat fricassee. 

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