1/2 lb. liver (calves' liver will do, but chicken livers are preferable)
1/2 pint chicken stock
2 ozs. butter
1/4 lb. button mushrooms
1 glass white wine (half a cupful)
1 tablespoon flour

"Chop and flour liver, chop mushrooms small, and saute both in butter in a heavy pan for 10 to 12 minutes, season with salt and pepper, stir in any balance of flour, and slowly add the wine; allow to cook 7 or 8 minutes longer before adding the stock. Simmer until thick."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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