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| On high heat, brown 1 lb. chicken livers and 2 cut up onions in melted butter. Make sure livers are cooked through. Stir as they brown in the pan. | Remove the chicken livers and onions, set aside, leaving the juice in your frying pan. |
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| Add one can of chicken broth to the remaining juice, turn up heat and bring to boil. | Have ready a flour and water mixture for gravy. Spice to your taste. Add this to the boiling mixture. Bring to boil. |
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| Return the chicken livers and onions to the boiling mixture and lower heat and simmer for ten minutes. | Toast four pieces of bread and use two per person and spread chicken livers/gravy/onions evenly over the toast. |
