Parsley Simmer liver until tender in water to cover. Drain. Put liver and onions through food chopper. Combine chopped liver and onions with 5 chopped eggs. Season with salt and pepper. Add melted butter, mix well, and pack into a loafpan. Chill. Turn onto chilled platter and garnish with sliced hard-cooked egg and parsley. Serve as a luncheon meat or spread on toast or crackers. SOURCE: Southern Living Magazine, October, 1972. Typed for you by Nancy Coleman.