From the Good Housekeeping Cookbook of 1963
![](http://farm3.staticflickr.com/2732/13018225183_a7be38edb1_o.jpg)
(recipe and instructions are written as found in cookbook)
Chicken Livers in Wine
(170 calories per serving or 205 calories per serving on toast)
1/2 lb. chicken livers
1 tablesp. butter or margarine
1/4 cup thinly sliced celery
1/2 teasp. dried minced parsley
1/2 teasp. dried minced chives
2 whole cloves
3/4 cup dry sherry
1 large red-skinned cooking apple, cored, thinly sliced, then quartered (about 2 cups)
1 teasp. all-purpose flour
Salt
Toast points prepared from 1 1/2 slices of bread (optional)
Wash livers; remove connective tissue. In butter or margarine in medium skillet, saute livers, celery, parsley, and chives until celery is light brown; remove mixture from pan; add cloves, sherry, and apples; simmer, covered, 5 min., or until apples are almost tender. Make paste of flour and a few drops of water; stir into apple mixture; simmer until thickened; return livers to pan; heat until warm; add salt to taste. Serve on toast points, if desired. Makes 3 servings.
See more at:
http://amateurdomesticgoddess.blogspot.com/2014/03/chicken-livers-in-wine.html#more