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Betty's Chopped Liver

(by Susan Ostrov Weisser)


1 lb. chicken livers

vegetable oil

3 - 4 hard-boiled eggs

2 yellow onions, chopped

Kosher salt (and pepper, optionally), to taste

 

Wash the chicken livers and pat dry with paper towel.

Heat a frying pan with oil oil (don’t stint on the oil) and sauté the chicken livers until browned and fully cooked.

Place chicken livers, eggs, and onion in a shallow chopping bowl and drizzle the cooking oil over all of it.

Chop everything together.

Taste for salt and pepper.


(Read The Can Game, the story that accompanies this recipe.)

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