1/2 lb. beef liver
1/8 tsp. basil, dried
Salt and pepper to taste
2 eggs, hard cooked
2 tbsp. mayonnaise
1 sm. onion, chopped
1/8 tsp. sugar
1/8 tsp. cinnamon
1/8 tsp. salt
2 tbsp. oil or butter
Sherry wine (optional)

Rinse liver and pat dry. Combine flour with basil, salt and pepper. Coat the liver with flour mixture and cook until tender.

In another bowl, finely chop cooked eggs, add mayonnaise, onion, sugar, salt and cinnamon. Chop the liver and add it to the egg mixture. Pour over a splash of sherry wine, if desired, and serve with crackers or rye bread cut in triangles.