I have great memories of chopped liver, my Grandma prepared the tastiest liver. I refused to eat liver, but I loved the chopped liver. So my Grandma prepared it all the time. I called up my Mum and asked her how Grandma used to make it. When I tasted it, I felt 12 years old again… Now I prepare it for holiday dinners.
1. Fry the onion on low fire until it yellows, add the lamb fat and put aside.
2. Fry the livers in the same hot pan until they become yellow and well done and fry 2 minutes on each side. Let them cool.
- 3. You either cut the livers, the eggs and the onion with a sharp knife or pass them through a mincing machine.
The lamb fat is my Mum’s idea. It is optional.