[Dailydrool] liver for anemai

[Susan Kitz]

While this could be a recipe for bassets, it is a way liver can become eatible for those not fond of liver.  My mother used to make this incorrectly so that is how I liked it growning up.  Liver Dumpling Soup.. You make the dumplings out of liver.  Grind the liver up fine and mix it with garlic to taste (I like it garlickly)  Now you are supposed to make the dumplings by puttting one-half teaspoons or maybe even one-quarter teaspoons into a large pot of boiling salted water.  My mother never had the patience to to that so she tossed full teaspoons and I supect, if bored, even larger into the salted water.  My father said at least he did not have to chase them around the bowl.    She then put dumplings (they rise when cooked)  into a big pot of Mrs Grass's Noodle Soup.    But any chicken stock soup would do.  I was  fussy eater and I loved this stuff.    When I traveled to Germany in my youth I was delighted to find a restaurant that had Liver Dumpling soup, I was disappointed to find out they had little tiny dumplings and slivered VEGATABLES, like carrots and celery, Mom never added that stuff.  (Need I say here that cooking was not my mother's forte.)  When I was preganat I also enjoyed thinly sliced liver cooked up with onions very fast, onions went in first.  Chicken livers in scrambled eggs with onions and mushrooms is also a way to get that iron rich liver in to the unwilling.
 		 	   		  
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