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CONSOMME WITH LIVER DUMPLINGS, Czechoslovakian
Put 1 lb. boiling beef into water, add salt, carrots, onion, celery and root parsley. Boil until the meat is tender.
In the meantime, grind ½ lb. of veal or beef liver, mash with 2 ozs. of lard, add marjoram, 1 or 2 cloves of garlic, mashed with salt, pepper, chopped onion, 2 eggs and bread crumbs. The dough should not be too tough.
Take the meat and vegetables out of soup, drop small dumplings by teaspoonfuls into boiling soup. Boil for 10 minutes. Add chopped green parsley. Serve.
Contributed by Miss Marie Hnykova, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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