Chopped liver spread
2 cups
Ingredients
| Quantity | 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 | ||
Directions
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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