Stuffed Tomatoes No. 2

• 8 fine, firm tomatoes
• ½ oz. butter
• ½ lb. chicke

Wash and dry tomatoes. Cut off top without detaching if possible so it will serve as a cover. Scoop out inside of each and place in cool place until later having seasoned inside with a little salt and pepper. Chop onion fine; place in sauce pan with butter and cook for 3 minutes to brown, being careful not to burn. Add mushrooms and the chicken livers chopped. Season with a little salt and pepp