1/2 teaspoon olive oil
4 ounces calf's liver
1 teaspoon canned tomatoes
1/3 cup cooked barley
Pinch of salt
Heat oil in skillet over medium heat. Chop liver into bite sized pieces and add
to pan. Lower to simmer and cook for 1 minute. Mash tomato and add to pan. Stir
in barley and pinch of salt. Serve warm,not hot.