1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
1 lb. chicken livers
3 tbsp. bacon drippings
1 lg. sliced onion
4 oz. mushrooms
1 1/2 c. chicken broth or bouillon
3 tbsp. vermouth or sherry

Mix flour, salt and pepper. Coat chicken livers with seasoned flour. Heat bacon drippings and quickly brown the chicken livers. Remove livers to side platter. Brown onion in bacon pan, until tender; then add mushrooms, chicken bouillon and vermouth. Cook until slightly thickened, about 15-20 minutes. Return livers to pan and cook until hot. Serve over rice.