My mother's chopped liver

This would be my mother's rebuttal to Alan Marcum's chopped liver recipe. She always insisted that true chopped liver should be made with beef liver, never chicken liver.


(serves 3-4)


  1. Fry the liver and onion over a low heat in a covered pan until the liver is done (no longer pink on the inside), about 20 minutes.
  2. Grind the liver, onion, juice remaining from frying, and eggs in a meat grinder.
  3. Add salt and pepper to taste.


The secret of my mother's recipe is to cover the liver while you are frying it and to then include the remaining juice in the chopped liver.


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


Aviva Garrett 
Santa Cruz, CA 
Excelan, Inc., San Jose 
Recipe last modified: 12 Sep 86

Original header

Path: decwrl!recipes
From: aviva@excelan (Aviva Garrett)
Subject: RECIPE: Chopped liver II
Message-ID: <6875@decwrl.DEC.COM>
Date: 12 Dec 86 07:47:31 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Excelan, Inc., San Jose, California
Lines: 46
Approved: reid@decwrl.UUCP

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