Liver piquant

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.

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