Chopped liver

Chicken liver
2 to 3 onions per pound of liver
4 eggs per pound of liver
1/2 to 1 cup plus solid vegetable shortening (chicken fat or schmaltz is traditional)
Salt and pepper to taste

Hard-boil the eggs; peel and set aside. In a large skillet, fry the onions in shortening until lightly browned, and set aside. If needed, add more shortening to the skillet and sauté liver until just done, then remove from skillet. Use a meat grinder to coarsely grind the ingredients separately. You can use a food processor, but the results will be pastier. Season to taste with salt and pepper. Mix in a large bowl, and refrigerate until ready to serve with rye bread or crackers.