Chopped Liver

Ingredients

1/2 lb. liver (beef, calf, or chicken), boiled, broiled or fried (not well done)

2 eggs (hard-boiled)

1 large onion (sliced)

3 Ts. chicken fat

1 t. salt

Dash of pepper

Instructions

Sauté onion in 2 Ts. chicken fat. Grind liver, onion and eggs. Should you have some gribenes, add and grind with the liver. Add salt and pepper. When ready to serve, add 1 T. chicken fat. Should you want to serve chopped liver which has been chilled in refrigerator, sauté finely cut up onion in fat until almost brown and add to the liver. The liver will taste as if just prepared.

Liver and Mushrooms

Ingredients

1/2 lb. liver (beef, calf or chicken), broiled or boiled

1/2 lb. mushrooms

1 large onion

1 stalk celery

1 green pepper

3 Ts. chicken fat (melted)

1 t. salt

Dash of pepper

1/2 c. water

1/2 c. tomato juice

Salt to taste (for sauce)

1 T. flour

1/3 c. cold water

Instructions

Boil mushrooms in plenty o£ water with 1 T. salt for ten minutes. Drain, put in cold water to cool, cut off tips and slice.Sauté onion, celery and pepper in chicken fat, add water and tomato juice, season, and simmer on low flame. Cut up liver in small pieces, add to the mixture and simmer for about 20 minutes. Make a paste of flour and cold water, add to the mixture while it is simmering, stir constantly to keep flour from settling to bottom and cook for another 10 minutes.

Note

Throughout the website, wherever a recipe calls for salt, use coarse salt.

Also Note:

c. stands for cup

T. stands for tablespoon

t. stands for teaspoon

and don't forget salt stands for coarse salt.