• 2 pounds chicken livers
• 3 tbsp corn oil
• 1 pound onions (about 3), sliced
• 2 cups thin-sliced celery ribs and leaves
• ½ tsp ground allspice
• ½ tsp pepper
• 1 tsp salt

1. Char the chicken livers under a flame in a broiler or over charcoal for 3 minutes. Cut them into ½-inch pieces.
   
2. Heat the oil in a skillet and stir-fry the onions over moderate heat for 3 minutes. Add the livers, celery, allspice and pepper. Cover the pan and cook over low heat for 10 minutes.
   
3. Uncover the pan, add the salt, and stir-fry over moderate heat for 2 minutes more.

Serve warm. Serves 8 with other dishes.
Source: Sephardic Cooking by Copeland Marks.