1/2 c. tomato juice
1/4 c. water
2 tbsp. vinegar
2 tbsp. ketchup
1 tbsp. Worcestershire sauce
1 tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. chili powder

Combine above ingredients in saucepan and simmer 15 minutes. Take 1 pound beef liver and remove any membranes or veins; cut into thin strips. Saute liver strips in 2 tablespoons bacon drippings until no longer pink. DO NOT OVER COOK! Add the liver to the sauce and simmer until hot. Serve over rice or mashed potatoes.