recipes@decwrl.UUCP (12/12/86)
CHOPPED-LIVER2(M) USENET Cookbook CHOPPED-LIVER2(M) CHOPPED-LIVER-2 CHOPPED-LIVER2 - 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. INGREDIENTS (serves 3-4) 1 lb baby beef liver 1 large onion, sliced 2-3 eggs, hardboiled peanut oil salt & pepper PROCEDURE (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. (2) Grind the liver, onion, juice remaining from fry- ing, and eggs in a meat grinder. (3) Add salt and pepper to taste. NOTES 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. RATING Difficulty: easy. Time: 30 minutes. Precision: no need to measure. CONTRIBUTOR Aviva Garrett Santa Cruz, CA Excelan, Inc., San Jose ucbvax!mtxinu!excelan!aviva