Liver Pâté

Gather all ingredients.

Combine livers and sliced onion in a medium saucepan. Pour in about 3 cups water and bring to a boil.

Reduce the heat to low, cover, and simmer until liver is tender, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Remove from the heat and drain. Discard sliced onion, and remove and discard any hard portions of the livers.

Process cooked livers in a food processor until smooth.

Add butter, chopped onion, sherry, butter, salt, pepper, and mace; pulse to blend.

Form mixture into a mound with lightly greased hands. Place onto a serving platter; cover and chill for 1 hour before serving.