1 lb. Calf's liver
1 onion
T butter
Salt and pepper
2 eggs
½ c. flour
¼ t cloves
¼ t marjoram

Simmer the liver in boiling water for 30 minutes. Then trim off any skin or ligaments and grind the liver fine. Season. Mince the onion, add the butter, beat the eggs and add them. Work into this paste; the flour, using enough to make the paste quite stiff. Form into small balls and poach them in any meat soup for 15 minutes. Serve them swimming in the soup.