No, I don't think so either. But Grammy Berolzheimer apparently did. Makes you feel sorry for the poor kids for whom this was the best they were served!
3/4 lb. lamb, beef or pork liver
1 strip bacon
3 thick slices dry bread
2 eggs, beaten
2 tsp. salt
1/4 tsp. pepper
1 tsp. chopped parsley
1/4 cup sifted flour
1/2 tsp. baking powder
Slice liver and let stand in hot water for ten minutes., then grind with onion and bacon. Soften bread in water and squeeze out as much moisture as possible; add eggs, seasoning, parsley and liver. Sift flour and baking powder together and add to liver mixture. Drop by teaspoons into boiling water. Cover tightly and simmer for 10 to 12 minutes. Serve with fried onions or sauerkraut. Serves 5.
250 Ways to Prepare Meat, edited by Ruth Berolsheimer, Culinary Arts Institute, 1940