2 tbsps virgin olive oil
2 thinly sliced red onions
Thin slices calf’s liver cut into strips, enough for 2 people
1 tbsp sherry vinegar
1 tbsp sloe gin or the like
Chopped flat leaf parsley
Salt and black pepper to taste
Heat one tbsp of the olive oil and butter in frying pan and fry the onions over a low heat for a half hour or until soft. Season and leave aside. Now heat another tbsp of oil until hot. Season the liver with salt and pepper and stir fry for 30 seconds. Remove and add the liver to the onions and mix. Then put mixture back into frying pan and quickly heat adding the vinegar, slow gin and parsley. Serve imediately!
Heather’s note I only use calf’s liver and certainly not lamb’s liver.