Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Beef liver; sliced
1/2 ts Salt
All-purpose flour
2 tb Butter
1 tb All-purpose flour
1/2 c Water
1 ts Lemon juice; freshly squeezd
4 Stuffed olives; sliced
1/4 c Mushrooms; canned
1/2 ts 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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