1/2 lb Beef liver; sliced

    1/2 ts Salt

           All-purpose flour
      2 tb Butter

      1 tb All-purpose flour

    1/2 c  Water

      1 ts Lemon juice; freshly squeezd

      4    Stuffed olives; sliced

    1/4 c  Mushrooms; canned

    1/2 ts Worcestershire sauce

           Rice (or potatoes)
  Dip slices of liver in salted flour and pan-fry in butter for 6 to 7
  minutes or until browned.  Do not overcook.  Remove to hot plate. Stir 1
  tablespoon flour into pan, add water, and stir until thickened. Add lemon
  juice, olives, mushrooms, and Worcestershire sauce and blend well. When
  thoroughly heated, serve as a gravy with the liver. Serve with rice or
  potatoes.
  SOURCE: Southern Living Magazine, October, 1972. Typed for you by Nancy
  Coleman.