Season the liver with marjoram. Mix the eggs and mix with the crushed bread. Season with ground cloves and ginger. Mix the liver and season with salt.
Form small balls and fry them in butter fat.
For the sauce, steam the apple cubes briefly in butterfat until soft. Bring the beef broth, wine and sugar to a boil. Add the stewed apple cubes and raisins and season with cinnamon and ginger. Bring to a boil over a strong fire and add to the dumplings.
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