Liver Dumplings
Majas Gomboc

6 cups chicken stock
1/4 Lb liver
milk
1 pinch marjoram
1 dry bread roll
1 Tbs bread crumbs
1 egg
1 or 2 Tbs lard or oil
1 onion chopped
1 bunch parsley
salt and pepper to taste pepper

Fry the chopped onion in oil until clear
and the chopped parsley and set to the side.
Soak the bread roll in milk, then squeeze out
the excess. Mince the liver into a bowl. Add
roll, egg, bread crumbs, onion and marjoram.
Season with salt and pepper to taste. Blend
well. Cover the bowl and let stand for 30
minutes. Finally, add spoonfuls of mixture
into salted boiling water or stock. Add first
just one dumpling to check consistency. If it
falls into pieces add more breadcrumbs to mixture.
If it is ok, Cut with spoon and add to boiling
water and cook it on low heat 3-5 minutes. Drain
well and transfer to a bowl with hot chicken.