Source: Glenda Claremon

Grind together

• Veal and chicken livers
• Sautéed onions, and some raw onion
• Hardboiled eggs

Glenda’s Secrets of Success

1. Traditionally the liver is salted and broiled. Be very careful broiling thinly sliced veal liver. Too much and it turns to shoe leather; too little and it is really mushy. Chicken livers take longer, or you can sauté them in a frying pan.
2. You can use beef liver but it is tougher and drier. I use approximately half veal and half chicken, or 2/3 veal to 1/3 chicken. Since chicken livers are softer, the chopped liver will come out more like pate if you use more chicken livers.
3. I like to use a lot of onions, of course. Preferably sweet onions, but since you sauté them, you can use regular yellow onions. Add half a raw onion as well for a little more flavor and crunch.

An effective way to deal with predators is to taste terrible.