12 to 15 chicken livers

3 tablespoons margarine or chicken fat

1/8 cup concentrated chicken stock or bouillon

1 tablespoon Worcestershire sauce

1 tablespoon parsley

2 to 3 onions sliced

salt and pepper to taste

Melt margarine in pan.

Add sliced onion and cook until transparent.

Add livers and rest of ingredients.

Cook 15 minutes.

Cook.

Blend in blender.

Taste.

Add salt and pepper to taste.

Refrigerate or freeze.

Serve on crackers or spread on trimmed white bread.

Roll like jelly roll.

Slice. Place on butter cookie sheet and brown in hot oven, 425° for 10 minutes.