Sauteed Calf’s Liver
1 lb. thinly sliced calf liver
2 T. oil
1 T. butter
salt and pepper to taste
1 medium onion sliced thinly
Heat a heavy skillet until very hot. Add oil and butter. Dip liver into flour to coat and saute quickly, about 1 minute per side. Remove from pan and keep warm.
In the same pan, add the onions. Saute quickly, until softened. Add liver back to pan for about 1 minute and serve right away.
The liver slices should be brown on the outside and crispy, but pink on the inside.