Categories: Soups/stews, German 
      Yield: 4 servings 
  
      4    Chopped, stale kaiser-type               Salt 
           -rolls                                   Pepper 
      1    Onion, finely chopped                    Ground nutmeg 
    150 g  Ground liver (5 oz)                      1          [small] bunch 
           A little scraped spleen                  -parsley, chopped 
           -(optional)                              A little bit grated lemon 
      2 tb Marjoram*                                -peel 
      1    Egg                                      A little butter for sauteing 
    1/8 l  Milk (1/2 cup plus 1/2 Tbsp)    
  
  Soak the rolls in lukewarm milk.  Saute the onion and parsley in butter, 
  then add - along with the other ingredients - to the soaked rolls and mix 
  well into a firm mass.  If the mixture is too loose, add a bit of plain 
  breadcrumbs.  Shape into dumplings, put into barely boiling water, and let 
  steep for 25 minutes. Transfer to clear beef broth and serve. 
   
  Serves 4. 
   
  [*Note:  Based on the amount, I would imagine this is fresh marjoram. K.B.] 
   
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer 
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer) 
  Posted by:  Karin Brewer, Cooking Echo, 9/92