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1
Rinse liver and cut into 1-inch chunks.
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2
Put in a 1 1/2- to 2-quart pan with 1 cup water.
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3
Bring to a boil on high heat; cover, reduce heat, and simmer gently until liver is no longer pink in center of thickest piece (cut to test), about 5 minutes.
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4
Drain liquid into a 1-cup measure; if needed add more water to make 1 cup.
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5
Put liver in a food processor; break in eggs, including shells.
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6
Whirl to puree, adding reserved liquid as needed to keep mixture moving; scrape sides of container often.
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7
Scrape mixture into a bowl; add remaining cooking liquid, cottage cheese, wheat germ, and 3 cups flour.
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8
Stir until evenly moistened.
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9
Scrape dough onto a well-floured laminate counter or large plastic cutting board; knead until dough no longer feels sticky, adding more flour as required.
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10
Shape dough into a ball and set aside.
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11
Scrape counter clean and coat lightly with more flour.
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12
Set dough on flour, dust ball with flour, then roll out until 1/2 inch thick.
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13
Cut with a floured bone-shaped cookie cutter.
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14
Bake in a 300 degree oven until bones are tinged darker brown and feel firm to touch, about 1 hour.
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15
Transfer to racks to cool.
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16
(Once cool, bones should be hard when pressed; if not, return to 300 degree oven and bake 10 minutes longer; cool.)
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17
To store, package airtight in refrigerator or freezer.
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18
Makes about 4 1/2 dozen 3 1/2-inch-long bones.
