1 lb. beef liver, cubed
1/4 c. flour
2 tbsp. shortening
1/4 tsp. salt
Dash pepper
1/3 c. milk
1 (10 1/2 oz.) can cream of chicken soup
2 hard cooked eggs, chopped
2 tbsp. snipped parsley
Hot cooked rice

Coat liver with flour. In 10 inch skillet, brown liver in hot shortening stirring often. Season with salt and pepper. Blend milk into soup, pour over liver. Cover and cook 10 minutes over low heat, stirring occasionally. Add chopped hard cooked eggs, cover and simmer 5 minutes longer. Stir in snipped parsley. Serve over hot cooked rice.