Here’s an old recipe clipped from a newspaper, date unknown. I’ve typed the recipe below as well as included a scanned copy.

Herbed Chicken Livers

One lb. chicken livers, cut in half
Three-fourths tsp. salt
One-eighth tsp. pepper
One tbsp. chopped onion
One tbsp. chopped fresh parsley
One-half tsp. dried leaf tarragon
Flour
Two tbsps. butter

Sprinkle prepared livers with salt, pepper, onion, parsley and tarragon. Dust lightly with small amount of flour. Over medium heat, melt butter in skillet; add livers and cook about five minutes, turning occasionally.–Yields four servings.