2 t butter 1 1/2 lb chicken livers 1/2 t salt 1/8 t pepper 2 1/2 t flour 1/4 c onion 2 t catsup 3/4 c dry wine 2 tablespoons butter in
Instructions
rice. Tip: If chicken livers begin to pop, pierce them with the tines of a fork before continuing to cook. The popping is just the steam escaping through the thin membrane surrounding the liver.