Title: Annette funicellos' chopped liver
 Categories: Appetizers
      Yield: 6 Servings
 
        1 lb Chicken or calves liver
        1 tb Chicken fat or peanut oil
        2 sm Onions; chopped
        2    Eggs; hard boiled, fine
  :          Chop
  :          Salt & pepper to taste
  
  Bake chicken or calves liver until fairly well done. Put through a
  meat grinder. Chop into a paste. Saute onion in fat until brown. Add
  to liver paste. Add hard-boiled eggs (finely chopped) to liver paste.
  Salt and pepper to taste. Serve with toast rounds, thin slices of rye
  bread, or potato chips.