Chhiwate

1 lb Chicken, beef or calf liver

(broiled) 4 tb Chicken fat

2 sm Onions, diced

3 ea Eggs, hard cooked

1 ts Salt

1/4 ts Pepper

Wash the liver after broiling.
Heat 2 tb of fat in a skillet and
saute the onions.
reserve the onions and saute the livers in the
remaining fat.
grind or chop the livers, onions and eggs and mix
them to a smooth paste.
add the salt and pepper, and additional
fat, if desired.
blend the mixture well.
serve on crackers or
matzoh, on lettuce or as a filling for celery stalks.
//ara
Kent