Deep-Fried Liver Strips

1 pound calf's liver

1 teaspoon salt

1 teaspon dried leaf oregano

Dash pepper

1/4 cup olive oil

2 tablespoons lemon juice

CRISCO Shortening for deep frying

Lemon wedges (optional)

Parsley (optional)

Cut liver into strips, 2-1/2 x 1/2 inch, and put into a bowl; sprinkle with salt, oregano, andpepper. Add olive oil and lemon juice. Stir to coat liver. Cover and refrigerate for 2 hoursor longer.

Heat Crisco to 3650 in a deep saucepan or deep fryer.

Remove liver from marinade. Fry several strips at a time in hot Crisco for 20 to 30seconds or until brown. Serve immediately garnished with lemon wedges and parsley, ifdesired.