4 slices of bacon
2 lb. chicken livers
Flour
Salt and pepper
6 green onions
1/4 lb. fresh mushrooms
1 tbsp. dry sherry

Slice green onions and mushrooms. Fry bacon and reserve fat. Drain chicken livers and shake in a bag with flour, salt and pepper until coated. Brown chicken livers in bacon fat on one side (do not stir or pieces will break up).

Turn with a spatula, and add crumbled bacon, green onions and mushrooms. Cover and simmer until livers browned, about 30 minutes. (Add more bacon fat or butter if too dry.) Sprinkle sherry over all for the last 5 minutes of cooking.