Chhiwate

1/2 lb Beef liver

2 md Onions

6 Eggs; hard-cooked

1/2 ts Salt

1/8 ts Pepper

3 tb Butter; melted

Parsley Simmer liver until tender in water to cover.
Drain.
Put
liver and onions through food chopper.
Combine chopped liver and
onions with 5 chopped eggs.
Season with salt and pepper.
Add melted
butter, mix well, and pack into a loafpan.
Chill.
Turn onto chilled
platter and garnish with sliced hard-cooked egg and parsley.
Serve
as a luncheon meat or spread on toast or crackers.
SOURCE: Southern
Living Magazine, October, 1972.
Typed for you by Nancy Coleman.