Instructions: 1. Cut each chicken liver in 2 or 3 pieces. Dredge lightly in cornstarch.

2. Heat oil. Add livers, about half a cup at a time, and deep-fry until golden. Drain on paper toweling.

3. Serve hot, sprinkled with salt and pepper (or with "Basic Pepper-Salt Mix" see recipe), and with a side dip of hot mustard or lemon juice.

NOTE: Chicken livers can be cut in smaller pieces, deep-fried as above, and then served, speared on toothpicks, as hors doeuvres. VARIATION: Instead of dredging livers in cornstarch, toss gently in a mixture of 1 egg white, 1 tablespoon cornstarch, 1 teaspoon sherry and 1/2 teaspoon soy sauce.

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