Chopped Liver

I can never order liver at any deli, Jewish or not, because my Grandma's recipe is the best. Hands down. End of story.

Ingredients:

• 1 lb beef liver, sliced
• 2-3 pieces of bread (stale or toasted crispy)
• One large onion
• Oil
• Salt
  

Directions:

1. Excuse all liver haters from the room.
2. Wash the beef liver. Salt it on both sides and lay it on a foil-lined baking pan.
3. Broil the liver on both sides until fully cooked
   a. After about 5 minutes, check it to see if it has browned. Then turn it.
   b. Cook about another 3 minutes. Check to see if it has browned.
   c. Cut a piece open to see if there is any pink. Cook until there is no pink.
   d. Pull the liver out and let it cool.
4. Chop the onion into smaller chunks.
5. Grind (or use a food processor on) the liver, bread, and onions.
6. Put it all in a bowl. Mix thoroughly. Add salt and oil to taste.

PRO TIP: If your paste is too liquid, don't panic! Add 1-2 slices of toast through the grinder/processor at a time to stabilize the consistency. Also remember that there is some congealing process once this paste goes into the fridge.

Recipe given by Betty.