Instructions: Wash the liver and combine in a saucepan with 1 onion and water to cover. Bring to a boil and cook over low heat 10 minutes. Drain and discard the onion. Remove skin from liver.

Grind or chop the liver, eggs and remaining onion until smooth. Blend in the fat, salt and pepper. Taste for seasoning.

Serve on lettuce leaves. If you like, garnish with a little chicken fat on each portion.

Serves 6 as an appetizer or 12 as a spread.

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