1 lb Chicken, beef or calf liver

(broiled) 4 tb Chicken fat

2 sm Onions, diced

3 ea Eggs, hard cooked

1 ts Salt

1/4 ts 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