Jewish Chopped Liver

(Honorable Mention)
1 c chicken livers
1 c calves liver
2 eggs, hard cooked
1 onion, medium sized (raw if desired)

Saute chicken and calves liver in 3 tablespoons of chicken fat. Add the onion sliced and cook slowly until onion is a golden brown, and the livers cooked.
Put through a meat grinder, and add the very finely chopped eggs. If raw onion is desired grind with the liver and do not saute.
Add salt and pepper to taste and enough chicken fat to make a smooth paste.
Using a melon ball cutter make mounds on small snack crackers and garnish with stuffed olives, or sprinkle with a little paprika for color.