Cut calf's liver into chunks.

Place liver chunks into a blender and puree until smooth.

Soak the roll or Italian bread in water until soft.

Squeeze out the excess moisture from the bread.

Finely mince or grate the soaked bread.

Cream the butter in a bowl.

Add the pureed liver, minced bread, egg, parsley, salt, and pepper to the butter.

Mix the ingredients well.

Gradually add breadcrumbs until the mixture is firm enough to form small dumplings (less than an inch in diameter).

To serve with stew or soup, simmer the dumplings in the stew/soup for 5 minutes.

Alternatively, cook the dumplings in stock.

Serve the dumplings with meat and gravy.