ingredients
serves 6 - 8
1 Onion
1/4 pound Carrots
1/4 pound Parsnips
5 Stalks of celery
3/8 cup butter
2 tbsp All purpose flour
3 pints Chicken stock
1 pound Cooked chicken joints
for the dumplings
2 1/2 cups Fresh breadcrumbs
2 slices fatty bacon
1/4 pound Calf's liver
1/4 pound Minced beef
1 Onion
1 Egg
1/2 tsp Dried marjoram
Salt and pepper
1 tbsp Chopped parsley
method
1. First make dumplings. Soak breadcrumbs in 1/2 pint (300 ml) water for 15 minutes. Derind and chop bacon and fry till crisp. Mince liver. Add beef, squeezed out breadcrumbs, chopped onion, drained bacon, egg, marjoram, seasoning and parsley. Shape into small dumplings.
2. Peel and chop onion, carrots and parsnips; chop celery. Melt butter, add onions and cook for 2 - 3 minutes. Add carrots, celery and parsnips, cover and cook till tender. Sieve vegetables and return to pan. Stir in flour then 1 pint (560 ml) stock. Simmer until thickened. Add remaining stock.
3. Skin, bone and chop chicken. Add to soup with dumplings and simmer for 15 minutes.
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more information
Freezing Suitable: add dumplings after reheating
