LIVER PATE

 

500 g (1 lb) chicken livers

1 medium onion, thinly sliced

3/4 cup butter, softened

1/4 cup chopped onion

3 tbsp alcohol

Salt and pepper to taste

1/8 tsp ground mace

Combine livers and sliced onions in a medium saucepan.  Pour in 3 cups of water and bring to a boil. Reduce the heat, cover and simmer until the liver is tenderabout 20 minutes and remove from the heat and drain and remove and discard any hard parts of the livers then process the cooked livers until smooth.

Add the butter, chopped onion, alcohol, salt, pepper and mace.  Form the mixture into a mound with greased hamds.  Place on a dish, cover and chill for 1 hour before serving with warm brown bread.