Ingredients
1 lb chicken livers
1 large onion
2 garlic cloves
3 tbsp schmaltz (chicken fat, see note below)
3 eggs, hard-boiled
Directions
Melt the schmaltz in a large frying pan. Saute the onions and garlic
in the schmaltz until the onions are tender. Add the chicken livers
and saute until done. (Livers are done when they are no longer red or
pink on the inside.)
Chop the cooked livers and onions, along with the hard boiled eggs. I
always chop by hand, using a chopper and a wooden bowl. Regardless of
how you chop them, they should be fairly coarsely chopped. Season
with a little salt and a little more melted schmaltz if things are
dry.
NOTES:
* Chopped liver Just like Mom used to make -- This is NOT liver
pate; it's chopped liver. And lots of folks who claim to hate liver
love this stuff.
* Schmaltz is rendered (melted) chicken fat. If you want to make
your own (which I recommend), get some chicken fat (from the butcher,
or from a chicken you fix; one chicken's fat is plenty). Put the fat
in a frying pan on low heat. Stir the pieces of fat frequently; if
there's lots of fat, you can drain the pan into a container to keep
things from splattering too much. The fat will eventually melt down
to a tough, dry blob (the griveners, which are pure poison, but I
love 'em!), at which point you're done rendering. The liquid fat is
the schmaltz.
: Difficulty: easy.
: Time: 30 minutes.
: Precision: no need to measure.
: Alan M. Marcum
: Sun Microsystems, Mountain View, California
: sun!nescorna!marcum
: Copyright (C) 1986 USENET Community Trust
Servings: 4 servings
Chopped Liver Ii Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Academics have proved the existence of recipes far back into the distant past, in fact as far back into history as ancient Egypt, and maybe even further. Having said that, sadly, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history are some clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Progressing into The time of the romans around 25BC a man called Apicius assembled a few documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the meals were separated into starters, entrees and dessert, something that is very familiar to us today. Aspicius also tells us how the cooks of his times used a wide range of spices, including some that we all recognise like thyme, mint and parsley. During the next few hundred years, the powerful families of the West strove to lay on the most extravagent meals, and because of this cooks and their collection of recipes increased in prestige. Even so, it was during the 1800s that fine cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, testing, and writing down recipes to allow everyone to enjoy them. By the time we get to the twentieth century, recipe books are starting to become popular mostly as a result of higher levels of literacy, people having more spare time and a general increase in wealth. |
We hope you enjoy this Chopped Liver Ii recipe.
