Recipe - Gehakte Leber

1 pound Liver, (beef, calf, chicken
or goose)
2 Hard boiled eggs
1 Onion, saute in oil or
schmaltz*
Salt and pepper to taste
2 tablespoon Schmaltz, about

Source: Love and Knishes by Sara Kasdan printed orig. 1956

MY MOTHER'S RECIPE FOR GEHAKTE LEBER by: Sam Levinson by kind
permission of the author.

My mother made gehakte leber mostly out of cuts even the cow never used:
milts (spleen) bock ( cheek) harts (heart) loong (lung) . Add a touch of
liver for flsavour. Drench the entire mixture with warm chicken fat. Only
one ingrerdient is essential hungry children.

Place liver under the broiler and broil until well done. (about 10 minutes)
Remove from broiler and cool. Remove skin and veins. Put liver, eggs and
onions through a good food grinder (food processor) Seaason with salt and
pepper. Add schmaltz, working it through the liver with a fork. The liver
should be moist enough to hold together. If necessary add more schmaltz
serves 8

CHOPPED LIVER STRAWBERRIES: prepare as gehakte leber. Using about a TBSP of
chopped liver, mold into the shape of a strawberry. Roll in paprika and
stick a bit of parsley in the top. Servr on a bed of watercress, or use as
a garnish for other dishes. These strawberries are very pretty around a
green jellied salad.

CHOPPED LIVER PINAPPLE: Prepare as gehakte leber using a double recipe than
listed. Shape the liver into the form of a pinapple and press slices of
stuffed olives on the

"Pinapple" in regular rows. Place pinapple leaves on top.

Posted to JEWISHFOOD digest V96 #102

From: alotzkar@direct.ca (Al)

Date: Fri, 13 Dec 1996 15:06:16 0800