Liver And Onions With Red Wine
|Onion||1 , thinly sliced|
|Lamb liver/Calf's liver||1 Pound, thinly sliced|
|Red wine||1⁄4 Pint|
Heat the oil and fry the onion until tender, about 3 minutes.
Sprinkle the liver with salt and pepper and toss in the flour to coat it well.
Remove the onion and keep hot.
Fry the liver quickly, 2-3 minutes each side.
Return the onion, add the wine and cook at high heat for a minute.