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Serves 4-6 as an appetizer
1 lb. calves liver
4 hard boiled eggs
3 slices white bread
chicken fat (schmaltz) or vegetable oil
chopped onion – optional
Put foil on a baking sheet and place the liver on the foil. Bake at 250 degrees until cooked through and pull the skin off. Cut the liver into pieces and chop. Add the eggs. Wet the whitebread and take the crust off and add to the mixture. Season with salt and pepper and add enough chicken fat (or oil) to make it soft and workable. Add the
optional chopped onion and chop more.
Chill and serve cold with rye bread.
©Sally Bernstein, 2006