Liver Nips

Yield: about 3 dozen appetizer servings
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 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

Preparation

  1. 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.
  2. Grind ground chuck and liver with a meat grinder, using the finest blade. Add onion; grind a second time.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Liver Nips Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy