Chopped liver spread

Yield: 2 cups

Measure Ingredient
2 mediums Onions; sliced
⅓ cup Oil, salad
1 large Liver, beef or pork
\N \N Salt
6 \N Eggs; hard-cooked
\N \N Salt; to taste
\N \N Pepper; to taste

Saute onion in salad oil until lightly browned; drain onion, and reserve oil.

Fry or broil liver until tender; remove skin and gristle. Lighlty salt liver. Put liver, onion, and eggs through a meat grinder twice, or puree in an electric blender. Add reserved oil, salt, and pepper; blend well. Put in a 2-cup mold and chill. Unmold and serve as a main dish or as a spread for hors d'oeuvres.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.

Submitted By NANCY COLEMAN On 04-25-95

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