SOUP:
In a large kettle boil a good sized soup bone for 2 hours.
Skim. Remove bone. Add onion, parsley, salt, and pepper to taste.
DUMPLINGS:
1/2 pound calf liver;
1 to 2 slices bacon;
4 to 5 sprigs parsley;
2 eggs;
2 to 3 tablespoons water;
salt and pepper to taste;
2 cups of flour or more;
1/2 teaspoon baking powder
Grind liver, bacon and parsley. Mix in eggs, water, salt and pepper.
Work in enough flour mixed with the baking powder to make stiff dough.
Drop by teaspoon into soup and cook gently 40 to 45 minutes, uncovered
