The liver is the engine of the body, so it’s no surprise that it’s full of all sorts of vital nutrients. It’s packed full of vitamins, including vitamin A which is vital for eyesight and is also a good source of minerals including iron. Too much raw liver can cause problems, but feeding this cooked liver recipe once a week is fine.
You Will Need:
To make about 8 dumplings, which are best fed mixed in with some dried food
200g beef or chicken liver, diced finely or blended
100g breadcrumbs
50ml hot water
1 beaten egg
2 salt-free stock cubes or 1 meaty marrowbone
Method
1. Soften the breadcrumbs with enough hot water to make them sticky, and then mix in the diced or blended liver and beaten egg. Leave this to stand for half an hour so that it becomes firm.
2. Moisten your hands and then shape the mixture into small round dumplings. Drop these into a large pan of boiling stock made from a couple of salt-free stock cubes in a litre and a half of water. Alternatively, if you’ve got a raw marrowbone from the butchers, boil that up in the water instead for a really meaty taste.
3. Cook the dumplings uncovered for 15 minutes and then fish them out and serve once cooled.
4. If you’re really feeling keen, you can also freeze the stock you have left behind (complete with any bits of failed dumpling that might well be floating about!). Put it in an ice-cube tray and thaw one cube out every now and then and spice up his dinner with a nice bit of liver gravy.
