Chopped liver just like Mom used to make

This is NOT liver pate; it's chopped liver. And lots of folks who claim to hate liver love this stuff.


(serves 4)


  1. Melt the schmaltz in a large frying pan. Sautae the onions and garlic in the schmaltz until the onions are tender.
  2. Add the chicken livers, and sautae until done. (Livers are done when they are no longer red or pink on the inside.)
  3. Chop the cooked livers and onions, along with the hard boiled eggs. I always chop by hand, using a chopper and a wooden bowl. Regardless of how you chop them, they should be farily coarsly chopped.
  4. Season with a little salt, and a little more melted schmaltz if things are dry.


Schmaltz is rendered (melted) chicken fat. If you want to make your own (which I recommend), get some chicken fat (from the butcher, or from a chicken you fix; one chicken's fat is plenty). Put the fat in a frying pan on low heat. Stir the pieces of fat frequently; if there's lots of fat, you can drain the pan into a container to keep things from splattering too much. The fat will eventually melt down to a tough, dry blob (the
griveners, which are pure poison, but I love 'em!), at which point you're done rendering. The liquid fat is the schmaltz.


Difficulty: easy.
Time: 30 minutes.
Precision: no need to measure.


Alan M. Marcum 
Sun Microsystems, Mountain View, California 
Recipe last modified: 23 May 86

Original header

Path: decwrl!recipes
From: (Alan M. Marcum)
Subject: RECIPE: Chopped liver
Message-ID: <5289@decwrl.DEC.COM>
Date: 12 Sep 86 03:28:14 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Sun Microsystems, Mountain View, California
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