Chopped Liver

• 1 pound Chicken Livers
• 2 Eggs, hard-boiled
• 1 Onion
• Salt
• Pepper
• 2 tablespoons Schmaltz (rendered chicken fat)

Drop liver into rapidly boiling water. Cook until done (about 10 to 15 minutes). Drain and cool.

Put liver, peeled eggs and onion through a food grinder using the finest blade or chop with a knife. Season with salt and pepper. Add schmaltz, working it through the mixture with a fork. The liver should be moist enough to hold together. Refrigerate. Serve as an appetizer with crackers.