Untested - Liver Noodles (Leberknoedel)

From Ben's book fragment on Pennsylvania Dutch cookery - pg 9

0 - the recipe asks for calf's liver, but what about other kinds of liver? ALSO, can these be rolled out into noodles, or only into balls? And how big should the balls be?

1 lb calf's liver (would lamb or pig work as well?)
1 onion
1 Tbsp butter
Salt and pepper
2 eggs
1/2 cup flour
1/4 tsp ground cloves
1/4 tsp dried marjoram

1. Simmer the liver in boiling water for 30 minutes.
2. Trim off any skin or ligaments and grind the liver fine. Season with salt and pepper.
3. Mince the onion, add the butter, beat the eggs and add them.
4. Work into this paste the flour, using enough to make the paste quite stiff.
5. Form into small balls (how small?) and poach them in any meat soup for 15 minutes.
6. Serve them swimming in the soup.