liver piquant

Categories: Main dish
Yield: 2 servings

Measure	Ingredient
½ pounds	Beef liver; sliced
½ teaspoon	Salt
	All-purpose flour
2 tablespoons	Butter
1 tablespoon	All-purpose flour
½ cup	Water
1 teaspoon	Lemon juice; freshly squeezd
4	Stuffed olives; sliced
¼ cup	Mushrooms; canned
½ teaspoon	Worcestershire sauce
	Rice (or potatoes)

Dip slices of liver in salted flour and pan-fry in butter for 6 to 7 minutes or until browned. Do not overcook. Remove to hot plate.

Stir 1 tablespoon flour into pan, add water, and stir until thickened. Add lemon juice, olives, mushrooms, and Worcestershire sauce and blend well. When thoroughly heated, serve as a gravy with the liver. Serve with rice or potatoes.

SOURCE: Southern Living Magazine, October, 1972. Typed for you by Nancy Coleman.