• 1 lb. beef, calf or lamb liver
• 1 medium sized onion
• 2 T savory fat (bacon or chicken)
• 2 t soy sauce
• salt & pepper to taste
• 1½ T cornstarch
• 1 C bouillon

Cut liver into small pieces. Brown the liver and sliced onion quickly in hot fat. Add the cornstarch to a little of the bouillon and mix to a smooth paste. Add to the rest of the bouillon and cook until thick and clear. Add the soy sauce and seasoning, then the browned liver and onion. Serve over dry rice.