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