| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Appetizers |
2 |
Cups |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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