1 oz Of any kind of liver

    1/4    Of an egg, or tsp. of dried

           -egg
           A small nut of fat
      1 ts Each of breadcrumbs and

           -flour
  a pinch each of salt, pepper and finely chopped parsley
  Scrape the liver with the blunt side of the knife and mix well with the fat
  and other ingredients.  Drop a teaspoonful at a time into the boiling soup
  and keep boiling for three to seven minutes, or till they rise to the
  surface of the soup.
  From: Hungarian Cooking Shared By: Pat Stockett