Chicken Liver and Bacon Appetizer

An old favorite, sometimes called roumaki. From The United States Regional cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 25 mins
• Serves: 8-12

Ingredients

• 1⁄2 lb chicken liver
• 2  tablespoons butter
• 8  slices bacon
•  salt and pepper

Directions

1. Cut livers in two, season with salt and pepper.
2. Melt butter in saute pan and add livers; cook for one minute.
3. Wrap each piece of liver in a strip of bacon and fasten with a toothpick.
4. About ten minutes before serving, place bacon wrapped livers in a baking pan and broil until bacon is crisp.
5. Drain on paper towels.
6. Serve hot, either with toothpicks or on a small square of toast.