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1 1/2 lb Chicken livers (about 18)
3/4 ts Dried marjoram leaves
3/4 ts Dried thyme leaves
3/4 ts Salt
1/8 ts Pepper
12 lg Fresh mushrooms
9 sl Bacon,
-halved crosswise 6 tb Butter or margarine,
-melted 1/4 c Dry white wine
Rinse chicken livers; pat dry with paper towels.
In medium bowl,
combine the marjoram, thyme, salt and pepper.
Add livers; toss to
combine.
Remove stems from mushrooms; reserve for rice pilaf.
Wipe
mushroom caps with damp towels.
Wrap each liver in bacon.
On each
of 6 skewers, alternate 3 livers and 2 mushrooms.
Arrange skewers
on rack in broiling pan.
Brush with half of butter.
Broil, 4 inches
from heat, 5 minutes.
Turn skewers; brush with remaining butter and
the wine.
Broil 5 to 7 minutes longer, or until bacon is crisp
(livers should still be pink on inside).
Serve skewers on platter
of Mushroom Rice Pilaf.
Source: Mom’s old magazine clippings-
1940’s to 1970’s Mc call’s, January 1971
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