Liver Gulash

• 3 or 4 livers from chicken or other fowl
• ½ teaspoon salt
• ⅛ teaspoon

Slice the livers and dredge well with flour. Fry the onion in the butter until light brown. Put in the liver and shake the pan over the fire to sear all sides. Add seasoning and stock. Allow it to boil up once. Add wine and serve immediately, on toast if desired.