Best proportions are one half beef and half chicken livers.

4 - 1 lb. livers
2 hard boiled eggs
About 3 tbsp. rendered chicken fat
1 sm. boiled potato (opt.)
1 med. raw onion
Salt to taste
Cold water, enough to moisten

Broil the livers on both sides until medium rare. Watch carefully so that they don't get overdone. Remove membrane and veins from the beef liver. Chop the livers, hard boiled egg, boiled potato and onion together. Moisten with chicken fat and cold water. Salt to taste.