A recent freeganing trip netted a 350grm tub of (still chilled) chicken livers.
A while ago while trash trawling I found a well-used copy of Leah W. Leonard's 1951 book of "Jewish Cookery" on p. 301 is the recipie for molded chicken liver ( a firm favourite with my Jewish friends):
"Combine broiled chicken livers,hard cooked eggs and greben. Run through food chopper, season to taste with salt, pepper, celery salt or garlic salt, add chicken or goose fat, or salad oil. Use as a canape spread.Top with tiny bits of pimento or green pepper, minced parsley or water cress, or stuffed olive.
Or press into a well-greased mold. Unmold on shredded greens and garnish."
OR on p. 382 Leah gives the recipie for "Chopped Liver and Peanut Butter"!:
"Two parts chopped liver to 1 part peanut butter makes a delicious spread".