Cut liver into chunks and place into blender until all meat has been pureed.
3
Soak the roll or bread in water until soft, squeeze out the surplus moisture and finely mince or grate.
4
Cream the butter with the other ingredients, finally adding sufficient breadcrumbs to make the mixture firm enough to be formed into small dumplings (less than an inch in diameter).
5
If the dumplings are to served with stew or soup, simmer in this for 5 minutes.
6
They may also be cooked in stock and served with meat and gravy
