recipes@decwrl.UUCP (12/12/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE CHOPPED-LIVER2 M "12 Sep 86" 1986 .RZ "CHOPPED-LIVER-2" "My mother's chopped liver" This would be my mother's rebuttal to Alan Marcum's chopped liver recipe. She always insisted that true chopped liver should be made with beef liver, never chicken liver. .IH "serves 3\-4" .IG "1 lb" "baby beef liver" "425 g" .IG "1" "large onion," sliced .IG "2\-3" "eggs," hardboiled .IG "" "peanut oil" .IG "" "salt & pepper" .PH .SK 1 Fry the liver and onion over a low heat in a covered pan until the liver is done (no longer pink on the inside), about 20 minutes. .SK 2 Grind the liver, onion, juice remaining from frying, and eggs in a meat grinder. .SK 3 Add salt and pepper to taste. .NX The secret of my mother's recipe is to cover the liver while you are frying it and to then include the remaining juice in the chopped liver. .SH RATING .I Difficulty: easy. .I Time: 30 minutes. .I Precision: no need to measure. .WR Aviva Garrett Santa Cruz, CA Excelan, Inc., San Jose ucbvax!mtxinu!excelan!aviva