2 lamb livers (2 pounds)
1 1/2 cups boiling water
1/4 cup flour
1/4 cup bacon fat
4 parsley sprigs
1 bay leaf
pinch of ground thyme
pepper to taste
1 1/2 teaspoons salt
1 medium onion, sliced
hot cooked rice

Cover livers with the water. Let stand for five minutes. Drain, reserving water. Dry livers and dredge with two tablespoons of floor. Brown in hot fat in heavy kettle. Add herbs, seasonings, onion and reserved water. Cover and simmer for two hours, or until done. Remove livers and slice. Thicken liquid with a flour and water paste. Season with salt and pepper. Serve with the liver on hot rice.