|Beef liver pieces/Calf liver pieces||6|
|Rye flour||3⁄4 Cup (12 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
Remove membrane from liver.
Stir salt into flour.
In skillet, heat oil to a medium high temperature, keeping it below the smoking point.
Dredge liver slices in salted rye flour, one at a time.
Saute liver slices quickly, turning them only once after the under side is a golden brown.
When both sides of liver slices are golden brown and no more juice is coming out, transfer to serving platter and serve immediately.
Crisp bacon slices or sauteed sliced onions may be served with the liver.