Chicken Liver Pate - cooking recipe

Ingredients

1 lb. chicken livers
4 Tbsp. grated onion
1 stick soft margarine
dash of cayenne pepper
1/2 tsp. salt
1/2 tsp. nutmeg
2 tsp. dry mustard
1/4 tsp. ground cloves

Preparation

Drop the chicken livers into just enough boiling water to cover them.
Simmer, covered, for 15 minutes; drain well.
Put the livers through the finest blade of a food chopper.
Add onion, margarine, cayenne, salt, nutmeg, dry mustard and cloves and blend well.
Pack in a crock or small glass jar.
Store in the refrigerator for at least 12 hours.
The pate will keep for about 1 week.
Makes about 2 cups.