Wash livers and place in a bowl. Squeeze generous amount of lemon juice over the livers. Place in refrigerator and let stand for thirty minutes. Drain off excess. Cover with milk. Dip each liver in flour. Place on paper towel, separately. Return each one to milk and flour again. (Add salt and pepper to taste to the flour). Fry in hot deep fat until light brown - these livers will not "pop".