Liver Nips

Yield: about 3 dozen appetizer servings
Recipe from Oxmoor House

More From Oxmoor House


  • 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


  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.
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