1 1/2 lbs. calves or beef liver
2 sm. onions
5 eggs, hard boiled
Salt and pepper to taste
Chicken fat or vegetable oil

Saute liver and onions until cooked through, then cool. Put liver, eggs, and onions through meat grinder. Add salt and pepper to taste. Add chicken fat or oil until mixture holds together. Serve with rye bread or crackers as an appetizer or hors d'oeuvres. This dish should be served cold.