|Beef liver/Calf's liver||2 Pound, sliced|
|White wine||1 1⁄2 Cup (24 tbs)|
|Garlic||3 Clove (15 gm), sliced|
|Cider vinegar||6 Tablespoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Boiled potatoes||1 Cup (16 tbs)|
Marinate liver for 2 hours in mixture of wine, garlic, bay leaves, vinegar, and salt.
Remove skin from spleen; with a fork scrape spleen free of tissue and tendons.
Remove liver slices from marinade and drain.
Strain marinade and reserve.
Add spleen to marinade, mix well; simmer until spleen turns color and is cooked.
Heat butter in skillet and quickly saute liver slices.
Arrange liver in a deep serving dish, cover with spleen sauce, and serve with boiled potatoes.