1 lb. chicken livers
8 tbsp. butter, divided
1 onion, chopped
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. pepper
1/4 tsp. nutmeg
2 c. water
2 c. sliced celery
1 tbsp. dried parsley
3 tbsp. lemon juice

Rinse and drain livers removing fat. In 4-6 quart pan melt 4 tbsp. of the butter over medium heat. Add onion and saute until soft but not brown. Add livers to onion and stir until they loose their red color. Add salt, cinnamon, pepper and nutmeg; stir. Add water. Cover and simmer 10 minutes.

Saute celery in remaining butter and add parsley, about 10 minutes. Add this mixture and lemon juice to livers. Simmer, covered, 15 minutes. Serve over hot cooked rice.