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.