1/2 pound chicken livers
1 cup milk
1/4 cup rendered chicken fat or margarine
1 medium onion, cut in quarters
3 hard-cooked eggs, peeled and cut in half
1/2 pound cooked ham or cooked fresh pork, cut up
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder (optional)
1. Soak livers in milk 2 hours. Drain livers and discard milk.
2. Met fat in skillet. Add livers and onion and cook over medium heat until tender.
3. Combine livers, pan drippings, and all remaining ingredients. Grind or mince.
4. Add extra melted chicken fat or margarine, if desired, to make spread of desired spreading consistency.