Yield: 2 cups
| Measure | Ingredient |
|---|---|
| 2 mediums | Onions; sliced |
| ⅓ cup | Oil, salad |
| 1 large | Liver, beef or pork |
| Salt | |
| 6 | Eggs; hard-cooked |
| Salt; to taste | |
| 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