Soak 1-1 1/2 lbs. chicken livers in 2 cups milk in refrigerator up to 6 hours. Drain and dry livers and dredge in flour. In 4-5 Tablespoons butter simmer 3 chopped onions until just transparent but still unbrowned.

Add the livers and brown lightly on all sides, then cover, reduce heat, and simmer 8-10 minutes. (The chicken livers should still show a trace of pinkness inside.) Salt & pepper to taste. Serve with rice and sliced tomatoes.