Májgombóc

Recipe from Az Ìnyesmester Szakácskônyve (The Expert’s Cookbook)

• 6 oz veal, pork, or chicken livers
• 1 T chopped onion
• 1 T chopped parsley
• Lard for cooking
• 1/2 to 1 bread roll
• 1 egg
• breadcrumbs

Finely chop the liver and run through. Add onion and parsley. Saute in lard. Add ½ – 1 bread roll, softened in milk. Add 1 egg and a few more crumbs if necessary. Season with salt and pepper. Cook in water or broth.