Contributed by Sandra Strassman-Sundy Cut liver into chunks. Cover with bouillon and simmer until completely cooked; drain. Put liver and remaining ingredients in food processor. Blend until smooth. If necessary, add reserved bouillon or water to achieve desired consistency. Refrigerate immediately. Use within 3-4 days. Serve with raw carrots, celery, or pieces of dog biscuits. Alternately, use to stuff cooked marrow bones. Posted to Bread-bakers Digest by Marg aka MEMAW on Mar 29, 1998