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.

Ingredients

(serves 3-4)

425 g baby beef liver
1 large onion, sliced
2-3 eggs, hardboiled
peanut oil
salt & pepper

Procedure

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.
Grind the liver, onion, juice remaining from frying, and eggs in a meat grinder.
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

Recipe last modified: 12 Sep 86

Original header

Path: decwrl!recipes
From: aviva@excelan (Aviva Garrett)
Newsgroups: mod.recipes
Subject: RECIPE: Chopped liver II
Message-ID: <6875@decwrl.DEC.COM>
Date: 12 Dec 86 07:47:31 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Excelan, Inc., San Jose, California
Lines: 46
Approved: reid@decwrl.UUCP

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