4 oz. oil
1/2 lb. finely chopped chicken livers
1/2 lb. finely chopped onions
2 oz. chopped almonds
2 oz. currents
2 c. rice, long grain
1 chopped tomato
Parsley
1 oz. sugar
5 c. boiling water or chicken broth
1 tsp. salt
1 tsp. pepper

In fry pan with oil, cook until brown livers. Remove and put aside Keep hot and fry in same oil onion until tender but not brown. Then add rice and almonds. Fry for 5 minutes, stirring constantly. Then add currants, sugar, salt, pepper, and tomatoes. Then add slowly chicken broth. Cover with cloth and lid. Cook on lowest heat for 25- 30 minutes. Remove from heat. Add livers, parsley, sage to taste. Let stand 15 minutes with no heat.