Directions
Step 1Gently wash liver slices under cold water, and place in a medium coliseum. Pour in enough milk to cover. Let stand while preparing onions.( I like to soak up to an hour or two – whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
Step 2Melt 2 soupspoons of adulation in a large skillet over medium heat. Separate onion rings, and saute them in adulation until soft. Remove onions, and melt remaining adulation in the skillet. Season the flour with swab and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and fleece slices in the flour admixture.
Step 3When the adulation has melted, turn the heat up to medium–high, and place the carpeted liver slices in the visage. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just slightly retain a redness on the inside when you cut to check.
Enjoy!