Ma's Liver Nips Recipe

• 2 eggs
• 6 cups self-rising flour
• 8 cans beef broth
• 1 tsp baking powder
• 3 tblsp coriander
• 2 tblsp sage
• 2 tblsp basil
• 1 tblsp salt
• 1 tblsp pepper
• 2 lbs. stew beef
• 1 lb. calve's liver
• 1 lb. beef fat (firm pieces)
• 2 onions
• meat grinder
• Large mixing bowl
• Large pot

1. It’s a good idea to pour the eight cans of broth into your pot on a low setting so it will be warm for when you’re ready to spoon the dumplings in.
2. Cut the beef fat, onions, and liver into small managable pieces. The stew beef is pre-cut.
3. Place your mixing bowl underneath where the processed meat drops from the grinder and begin to add the meat and onions into the top of the grinder. It’s very important that all four ingrediants be grinded together so that they are blended nicely, even if you have to send your mixture through a second time to make sure it’s blended well.
4. After all the meat and onions have been grinded and blended together, you can add the spices, flour, eggs, and baking powder. I recommend adding two cups of flour at a time to your mixture because it gets more difficult to mix as you keep adding. Hand mixing is the most effective, unless you have a commercial mixer. The flour must be mixed until there are no traces of white in the mixture. (it’s ok if some is stuck to the bottom of your bowl)
5. The end is in sight and the reward is awesome! All you have to do now is take a metal spoon and dip it into your now warm beef broth…this lubricates and heats your spoon so that the meat dumplings slide easily off the spoon into the broth.
6. Now, you can get a spoonfull of the meat mixture and let it slide off into the broth until all of your mixture is in the pot.
7. Turn the heat up to about medium high for about 20-30 minutes, stirring occasionally. The meat and broth make a delicious gravy that can be served over rice or whatever you want.
8. Keep an eye on them because they cook quickly!