- ¾ cup minced onions
- 2 to 3 tablespoons plus ¼ pound lard or
- Sauté onions in 2 to 3 tablespoons of the lard or duck fat until very limp, but do not brown.
- Add livers to onions. Raise heat and sauté livers until last trace of pink disappears from the thickest part of each liver. Cool.
- Grind cooked meat three times. A