• Press the liver through a meat grinder using the 3mm disc. (If you don't have a meat grinder, chop finely by hand using a sharp knife.) 
• Put the bread in a separate bowl, pour over the warm milk and leave to soak for 10 minutes.
• Heat the butter in a pan, add the onion and parsley and cook, stirring, until translucent.
• Put the softened bread, liver and eggs in a bowl and knead into a dough. If it is too sticky, add a handful of breadcrumbs and flour and if it is too firm, add some milk or water.
• Season the dumpling dough with marjoram, nutmeg and salt and pepper.
• Form the dough into even-size dumplings.
• Heat the stock (do not let it boil) in a large pan and carefully place the dumplings in it and let them cook.
• The liver dumplings are ready as soon as they rise and float to the surface (depending on the size, after 10–15 minutes).
• Serve the dumplings in bowls with the stock, sprinkled with the chives.

Tip:

Liver dumplings taste particularly good when served in a hearty beef broth.