Little Livers Specialty
|Chicken livers||1 Pound|
|Sifted flour||1⁄4 Cup (4 tbs)|
|Canned sliced mushrooms||4 Ounce|
|Worcestershire sauce||1 1⁄2 Teaspoon|
Shake chicken livers, a few at a time, in mixture of flour, salt, and pepper in paper bag to coat evenly.
Brown in butter or margarine in large heavy frying pan over low heat.
Stir in mushrooms and liquid and Worcestershire sauce.
Cover loosely; cook slowly 10 minutes, or just until liquid is absorbed.