Parboil four ounces of liver until tender, and then put through a food chopper. Either beef, pork or lamb liver may be used. Mince three onions very fine. Place four tablespoons of vegetable oil in a frying pan and add onions and liver. Cook gently until onions are tender and then lift and turn into a mixing bowl and add the rest of the ingredients except the egg. Mix thoroughly and then add egg and potato water. Work to a smooth well-blended mass and then rub your hands with salad oil and then form this mass into balls. Cook for twenty minutes in boiling salted water. Lift with a skimmer on a napkin to drain. Serve with either onion, tomato or creamed sauce, or the dumplings may be rolled in flour, browned quickly in hot vegetable oil and served at once.
