Title: My Mother's Recipe for Gehakte Leber: Sam Levinson
Categories: Jewish Offal Chicken Poultry
Yield: 1 Servings

1	lb	Liver - (beef, calf, chicken
		Or goose)
2		Hard boiled eggs
1		Onion, sauted in oil or
		Schmaltz
		Salt and pepper to taste
2	tb	Schmaltz - about -

Place liver under the broiler and broil until well done. (about 10 minutes) Remove from broiler and cool. Remove skin and veins. Put liver, eggs and onions through a good food grinder (food processor) Seaason with salt and pepper. Add schmaltz, working it through the liver with a fork. The liver should be moist enough to hold together. If necessary - add more schmaltz - serves 8

Source: Love and Knishes by Sara Kasdan - printed orig. 1956 From: alotzkar@direct.ca (Al)

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