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Kashered liver
Sauté onions.
Braise the liver with the onions and any other seasonings you prefer (garlic, salt, pepper, etc).
Grind or chop the liver. Add hard boiled eggs and a large raw onion (more if you like onion flavor) while grinding. If you use a blender, be sure not to chop everything to a paste unless you like pate) Use the braising gravy to moisten the chopped liver to taste.
When I make this, I make lots and serve the braised liver and onions for a main course with boiled potatoes. Whatever is left, gets chopped for starters for another night or for sandwiches.
Poster's Notes:
I don't measure when I cook. I learned by watching my grandmother. I really just absorbed some of it by watching her cook for the few years she lived with us. But here is a recipe for chopped liver that is my family's favorite.
Posted by Barbara Franchi
Nutritional Info Per Serving: N/A
Onion
Preferred seasonings
Eggs, hard boiled
I use beef liver. My mother used to use calf's liver. Chicken liver may also be used.