Liver Nips

Oxmoor House
about 3 dozen appetizer servings


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3/4 pound ground chuck
3/4 pound thinly sliced calves' liver
1 medium onion, quartered
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper


Place meat and liver in a Dutch oven with water to cover; bring to a boil. Cover; reduce heat to low, and simmer 15 minutes. Remove from heat; drain well, reserving broth in a heavy saucepan.

Grind ground chuck and liver with a meat grinder, using the finest blade. Add onion; grind a second time.

Combine meat mixture, flour, salt, and pepper; mix well. Stir in 1/4 cup reserved broth. Bring remaining broth to a boil. Drop mixture by tablespoonfuls into boiling broth, allowing room for expansion. Cover; reduce heat, and simmer 12 minutes. Remove liver nips from broth to a warm serving platter. Repeat procedure with remaining meat mixture.

Created date

February 2010