Liver Nips

Name: Liver Nips
Ingredients: 2 lb. stew beef or roast; 1 lb. beef liver; 1/4 to 1/2 lb. suet; 1-1/2 Tbsp. powdered marjoram or oregano; 1 tsp. ground coriander; 1/2 tsp. ground sage; 1 med. onion, grated or finely chopped; 1/2 tsp. pepper; 2 eggs; 2 c. flour

10 ingredients

6 steps

Ingredients

2 lb. stew beef or roast
1 lb. beef liver
1/4 to 1/2 lb. suet
1-1/2 Tbsp. powdered marjoram or oregano
1 tsp. ground coriander
1/2 tsp. ground sage
1 med. onion, grated or finely chopped
1/2 tsp. pepper
2 eggs
2 c. flour

Directions

1

Boil beef, liver and suet in 1 quart water, or enough to cover, until well done.
2

Grate the liver and mash suet together. Combine with seasonings, eggs and flour and add about 1 cup of stock.
3

Drop by teaspoonfuls into boiling stock (1-1/2 quarts). Cook 10 to 15 minutes.
4

Keep stock boiling and be careful not to crowd dumplings.
5

This is an old recipe handed down from our German-Deutsch (Dutch) Fork ancestors.
6

I brought it from South Carolina.