Put in the livers, and sprinkle them with salt and pepper. Cover the pot and cook livers on both sides for a few minutes.
Drain off the pan juices and mix them with the stock and lemon juice.
Put livers in a baking-serving platter and pour the liquid mixture over them. Bring to a boil, then serve immediately. Do not continue to boil because livers would toughen. Serve with White Bread Dumplings.