Chopped Liver Spread
Submitted by wildcat2tame
Old-fashioned chopped beef liver spread with hard-boiled eggs, onions, and melted butter. Molded in a loaf pan and served chilled on crackers or toast as an appetizer or lunch.
YIELD
2 cupsPREP
15 minCOOK
15 minREADY
1 hrsThis is the kind of recipe that’s been passed around on index cards for generations.
Beef liver gets simmered until tender, then ground with onions and hard-boiled eggs into a rich, savory spread. Melted butter binds it all together, and a spell in the fridge firms it up enough to slice or spread.
Turn it out of the loaf pan onto a platter, garnish with sliced egg and parsley, and serve it with crackers, toast points, or crusty bread.
It works as an appetizer spread or sliced thick as a luncheon meat.
Kitchen Tips
- Simmer the liver gently. Boiling it hard makes it tough and grainy.
- Run the liver and onions through the food chopper while still warm. They grind smoother and blend easier with the eggs.
- Chill for at least an hour before unmolding. The butter needs to set so the loaf holds its shape.
- Line the loaf pan with plastic wrap for easy release.
Ingredients
Directions
Simmer liver until tender in water to cover.
Drain. Put liver and onions through food chopper.
Combine chopped liver and onions with 5 chopped eggs.
Season with salt and pepper. Add melted butter, mix well, and pack into a loafpan.
Chill. Turn onto chilled platter and garnish with sliced hard-cooked egg and parsley.
Serve as a luncheon meat or spread on toast or crackers.
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