Wash the liver after broiling. Heat 2 tb of fat in a skillet and saute the onions.
reserve the onions and saute the livers in the remaining fat.
grind or chop the livers, onions and eggs and mix them to a smooth paste.
add the salt and pepper, and additional fat, if desired. blend the mixture well. serve on crackers or matzoh, on lettuce or as a filling for celery stalks.