Instructions: Take about a pound of chicken livers, cut off the connective material, and cut into pieces about the size of the last joint of your thumb. The smaller the pieces, the crispier this will be, and the less liver flavor will be present. Thumb-sized is a good place to start.

Throw a couple of handfull of flour in a paper bag, along with 1 teaspoon of salt and 2 teaspoons of ground nutmeg. Throw the liver into the bag one piece at a time, bouncing the bag a little between each addition, until you have maybe a dozen pieces of liver in the bag. Hold the open end of the bag closed, and shake vigorously to coat the liver. Put the floured liver pieces on a plate and continue the process until all liver is floured.

Fry liver in hot oil 1/4" deep, until coating is crispy.

Put 4-6 teaspoons of dry mustard in a teacup, and add water, stirring until the mixture is the consistency of heavy cream. Set aside for four hours, maybe more.

In a blender mix 3 eggs, 3/4 cup sugar, and 3/4 cup cider vinegar until smooth. Cook in a a double boiler. Simmer until a bit of the initial vinegar sharpness is gone, tasting as you go.

Take the mixture off the stove and add enough catsup to change the color from yellow to a light orange. After this mixture is cool add the mustard/water mixture to taste.

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