Chopped Liver - meat

3/4 pound chicken livers
6 tbsp chicken fat
1 or 2 hard-boiled eggs
1 large or 2 small onions, chopped finely
diced celery, if liked
diced green pepper, if liked
salt and pepper to taste.

Cook the chicken livers in the chicken fat over a moderate flame until they are firm but not well done.

Take the hard boiled eggs and put them and the livers through a mincer, using the finest blade.

Blend well with the onions, green pepper and celery if likedand enough additional chicken fat to make a smooth paste. Season to taste.

Serve cold.

Note: The onions and green pepper may be lightly fried with
the chicken livers if preferred.

Source: Lindy's Restaurant. Broadway. New York City