Chopped Liverappetizers, jewish 1 lb chicken, beef or calf liver 1 (broiled) 4 tablespoon chicken fat 2 small onions, diced 3 each eggs, hard cooked 1 teaspoon salt 1/4 teaspoon pepper Wash the liver after broiling. Heat 2 tb of fat in a skillet and saute the onions. reserve the onions and saute the livers in the remaining fat. grind or chop the livers, onions and eggs and mix them to a smooth paste. add the salt and pepper, and additional fat, if desired. blend the mixture well. serve on crackers or matzoh, on lettuce or as a filling for celery stalks. /\/\ara Kent |
