Liver pate for children

Clean the liver from veins and ducts, if gallbladders are found, they should be removed carefully to avoid bitterness affecting the liver (this bitterness may give a bitter taste to the dish), rinse well under running water, soak in milk for 1 hour.

Remove the liver from the milk, rinse again, add water, salt to taste, add onion cut into 4 pieces, bay leaf, and allspice, bring to a boil over medium heat, and once boiling, simmer for another 20 minutes on low heat.

After the liver is cooked, strain it, remove the pepper and bay leaf, place it in a blender, and blend for 1-2 minutes until visible chunks are gone.

Add nutmeg, ground black pepper, starch, and butter to the mixture, and mix well. If the mixture is too thick, you can add a couple of spoons of the broth in which the liver was cooked.

Place in a convenient container and chill in the refrigerator.