Place liver under broiler and broil until well done (about 10 minutes),
turning once. Remove from broiler and cool. Remove skin and veins.
Put liver, eggs and onion through a good grinder using the fine blade
and season with salt and pepper. spreadd schmaltz, working it through
the liver with a fork. The liver should be moist enough to hold together;
if necessary, add more schmaltz. Serves 8.
2 hard boiled eggs
1 16 oz. can of Le Sueur Peas
1 slice rye bread
rye bread, and salt and pepper. Blend until smooth.
Serve with party rye.