California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes

by Bertha Haffner-Ginger

Spanish Onion

Grind one cup raw liver to a pulp, remove strings, add one whipped egg, one tablespoon onion juice, one-fourth cup cracker crumbs wet, one and one-half cup milk, one-half teaspoon salt; fill boiled onions (centers removed); cover with grated cheese, cover and cook until liver is firm. Remove cover, brown slightly, serve with a prepared Spanish sauce.