Bavarian Liver Dumplings

Cut the rolls into small slices. Heat milk with salt, pour over it and let stand for an hour. Put the liver, bone marrow and onion through a meat grinder and add finely chopped parsley. Mix with the juice of one lemon, eggs, flour and spices. Mix with the soaked breadcrumbs and form medium sized dumplings. Put them into the slightly boiling beef broth and leave them in it for 20 minutes. Then remove the dumplings from the soup and serve.

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