Title: Chopped Liver Spread
Categories: Appetizer
Yield: 2 Cups

2	md	Onions; sliced
1/3	c	Oil, salad
1	lg	Liver, beef or pork
		Salt
6		Eggs; hard-cooked
		Salt; to taste
		Pepper; to taste

Saute onion in salad oil until lightly browned; drain onion, and reserve oil.

Fry or broil liver until tender; remove skin and gristle. Lightly salt liver. Put liver, onion, and eggs through a meat grinder twice, or puree in an electric blender. Add reserved oil, salt, and pepper; blend well. Put in a 2-cup mold and chill. Unmold and serve as a main dish or as a spread for hors d'oeuvres.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.

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