Yield: 10 to 12 servings
1/2 pound beef liver

2 medium onions

1 small apple, peeled and cored

1 tablespoon minced parsley

Ground black pepper

4 cups all-purpose flour

4 eggs, beaten

1/2 teaspoon ground allspice

Salt

Vegetable oil, optional

Hot gravy, for serving

1. Use a food processor or grinder to grind together liver, onion, apple and parsley. Mix with pepper to taste, flour, eggs and allspice. If necessary, mix in a little water to make a firm batter.

2. Bring 2 quarts salted water to a boil. Put some batter on a plate. Using a table knife, scrape very small pieces of batter into the boiling water. Dip knife into the boiling water occasionally to prevent dough from sticking. Cook until dumplings float. Repeat until all the dough has been cooked.

3. Drain dumplings. If desired, mix with a small amount of oil to prevent sticking. Serve with gravy.

Per serving (based on 12): 211 calories; 3g fat (13 percent calories from fat); 1g saturated fat; 122mg cholesterol; 10g protein; 36g carbohydrate; 2g sugar; 1.5g fiber; 38mg sodium; 22mg calcium; 170mg potassium.