Liver was always a regular meal while growing up. I did love my mother’s liver paté and asked her for the recipe. Like many older cooks with regular recipes, nothing is written down, so this is my attempt to translate her verbal instructions into something I could later reproduce.
Salt & pepper
Cook liver in frying pan in water. Retain water.
Grind meat as fine as you like.
Grind the raw onion in with the meat.
Add to taste as much as you need:
salt & pepper, savory and allspice.
Add water retained from cooking liver to make the texture you prefer.
Place paté in small dish and cover with plastic wrap. Store in fridge.