1/2 lb Beef liver

      2 md Onions

      6    Eggs; hard-cooked

    1/2 ts Salt

    1/8 ts Pepper

      3 tb Butter; melted

           Parsley
  Simmer liver until tender in water to cover.  Drain.  Put liver and onions
  through food chopper.  Combine chopped liver and onions with 5 chopped
  eggs.  Season with salt and pepper.  Add melted butter, mix well, and pack
  into a loafpan.  Chill.  Turn onto chilled platter and garnish with sliced
  hard-cooked egg and parsley.  Serve as a luncheon meat or spread on toast
  or crackers.
  SOURCE: Southern Living Magazine, October, 1972. Typed for you by Nancy
  Coleman.