December 8, 2011

Grandma's Not the Sharpest Tool in the Shed

Why am I maligning the mental prowess of dear old Grandma? Let me give you the quote accompanying a photo of what appear to be pumice rocks in a coconut nest, "Liver dumplings with sauerkraut was one of grandmother's best ideas." One of the best? Really? God only knows what she fed the family when she wasn't at the top of her game! Maybe moose nose! [Check out that recipe in the 5/18/11 post.] Liver was BIG in the 1940's. On the same page as the Liver Dumplings there are recipes for Baked Liver Rolls, Braised Liver, Creole Liver, French Fried Liver, Liver a la Bourgeoise, Pan-Broiled Liver, Liver and Ham Loaf, and Liver Birds. The last one, by the way, is made like a halupki, except that liver plays the role of cabbage and bread stuffing plays the part of the ground meat mixture. The picture doesn't help to sell this dish. Does this look like an appealing plate?:

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
1/2 onion
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

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