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Chopped Liver Spread




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Chopped Liver Spread

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.

From: Southern Living Magazine, October, 1972. Typed for you by Nancy Coleman.

 

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