Austrian liver dumplings

1/2 lb Calf's liver
      1    Hard roll OR
      1    Large slice Italian bread
      1 tb butter
      1    Egg
      1 c  Breadcrumbs
           Chopped fresh parsley
           Salt & pepper to taste
 
  1>. Cut liver into chunks and place into blender until all meat has been
  pureed. Soak the roll or bread in water until soft, squeeze out the surplus
  moisture and finely mince or grate. 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).
  If the dumplings are to served with stew or soup, simmer in this for 5
  minutes. They may also be cooked in stock and served with meat and gravy.