300 g beef or pork liver
500 g carrot
300 g onion
200 g butter
1 teaspoon grated nutmeg
salt to taste

Cut the liver finely and fry it in butter. Grate the carrot coarsely. Finely shred the onions. Stew the chopped vegetables with the liver in a deep frying pan until the carrot is soft. Grind the whole in a meat-grinder. Season with salt and finely grated nutmeg. Whisk the mass with an electric mixer adding 100 g butter. You may take a pinch of coriander seeds instead of nutmeg. This recipe also does for boiled liver paste, in this case the liver is boiled as a whole piece.