1 lb. liver
3 lb. onions, sliced
1 c. fresh sliced mushrooms
1 can tomato soup
1/8 tsp. mixed cooking herbs
1/8 tsp. hot sauce
Salt and pepper

Dredge liver in flour and brown quickly in small amount of oil on both sides. Season with salt and pepper and herbs. Pour on tomato soup and mushroom soup. Add a little water to pan to prevent scorching. Put sliced onions and mushrooms on top. Sprinkle with hot sauce if desired. Cover and reduce heat to simmer. Cook until liver is done. About halfway in cooking reach in with a spatula and lift liver to top of onions and mushrooms.

You may substitute tomato juice or V-8 juice for tomato soup. You may add sliced carrots and potato chunks. Lay them on top of ragout to steam and serve in separate dish. You may also serve with steamed rice.