Put liver through meat grinder. Soften stuffing. Mix in warm water. Fry bacon; add onion, cook over medium heat until onion is transparent. Mix together liver, softened stuffing, cooked bacon and onion, eggs and salt. Add a little crushed dry stuffing mix if not quite firm enough to hold its shape. Drop by 1/2 teaspoonfuls into gently boiling salted water or bouillon. Cook until tender, about 10 minutes. (Dumplings will rise to surface of water when done.) Serve with melted margarine or butter, if desired. 4 to 6 servings.