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1. Mince the liver.
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2. Soak the roll in water, and when it is soft, squeeze out the surplus moisture, and then mince it.
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3. Cream the butter with the other ingredients, finally adding sufficient bread crumbs to make the mixture firm enough to be formed into small dumplings (less than 1 inch in diameter).
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4. If the dumplings are to be served with a soup or stew, simmer them in this for 5 minutes.
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5. They may also be cooked in stock and served with meat and gravy.
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