Sykotakia Ladorigani

1 pound chicken, lamb or calf liver
flour for dredging
juice of 1 lemon
2 cloves garlic, chopped, optional
olive oil for frying
salt
pepper
oregano

Wash the liver very well. If using lamb's or calf's liver, cut it into strips or cubes. Season the liver with salt and pepper and dredge in the flour. Shake off excess and fry in the olive oil over medium high heat. Add the oregano, lemon juice and garlic if used. Pour the contents of the pan onto a serving dish and serve with lemon wedges and bread for dipping into the oil/lemon/oregano mixture. May also be served as a main course. Simply increase the quantities according to how many people are being served. Serve with either fried potatoes or plain white rice. Serves 4 to 5.