Source: The Art of Jewish Cooking, Jennie Grossinger, 1958
Note: Use for a filling for Strudel Dough or on fresh Jewish rye bread with a dill pickle.
1 1/2 lb calf's liver 1 cp onions, diced
1/2 cp chicken fat, or butter
1 1/2 t salt
1/4 t pepper
1. Cube liver and cook with onions in fat till liver loses its redness.
2. Chop liver, including fat in pan.
3. Add salt and pepper, spread on dough and roll up.