1 1/2 lb Liver

      1 ea Onion, large, diced

      1 T  Butter

      1 x  *or:

      1 T  Other shortening

      2 qt Bread crumbs

      2 ea Egg, well beaten

    1/2 c  Flour

      1 x  Salt & pepper

  Put the liver through a meat chopper. (Beef liver may be used). Fry
  the onion in the shortening with the bread crumbs. Combine the liver
  and the eggs and mix well. Add the onion and bread crumbs. Season to
  taste. Stir in enough flour (using more than 1/2 cup if necessary) to
  make a batter stiff enough to drop from spoon. Drop from a tablespoon
  into a kettle of hot broth or soup and cover kettle tightly. Cook for
  30 minutes. Shake pan frequently to prevent sticking.

  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.