Saute chicken livers in butter or margarine, stirring often, in small frying pan 5 minutes, or until livers lose their pink color.
Remove livers and chop, then add to bread crumbs in medium size bowl.
Saute onion just until soft in same frying pan.
Stir water, Worcestershire sauce and salt into onions in frying pan; pour over crumb mixture.
Toss lightly to mix well. (Mixture will be crumbly, not wet.)