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(Appetizers) - (The International Jewish Cook Book)

Take as many livers and gizzards of any kind of fowl as you may have on
hand; add to these three tablespoons of chicken or goose fat, a finely
chopped onion, one tablespoon of pungent sauce, and salt and white
pepper to taste. Boil the livers until quite done and drain; when cold,
rub to a smooth paste. Take some of the fat and chopped onion and simmer
together slowly for ten minutes. Strain through a thin muslin bag,
pressing the bag tightly, turn into a bowl and mix with the seasoning;
work all together for a long time, then grease a bowl or cups and press
this mixture into them; when soft cut up the gizzards into bits and lay
between the mixture. You may season this highly, or to suit taste.

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