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Ingredients

How to make it

  • CUT THE LIVER INTO , 2 INCH BY 1\2 INCH SLICES, CUT OUT ANY TOUGH VESSELS,SET ASIDE,---IN A PAN BIG ENOUGH TO HOLD THE ONIONS PUT IN THE SUGAR,AND MELT UNTIL IT CARAMELIZES,--ADD THE ONIONS AND BAY LEAVES AND MIX WELL,---ADD 3 TBSP OF THE OIL,THE SALT,AND PEPPER,--AND SAUTÉ UNTIL THE ONIONS ARE GOLDEN BROWN,--STIR IN THE FLOUR,BLENDING WELL,--ADD THE VINEGAR AND WINE ,AND SIMMER ALLOW TO THICKEN A LITTLE----WHILE SAUCE IS COOKING - IN ANOTHER PAN ADD THE REST OF THE OIL—AND SAUTÉ THE LIVER UNTIL DONE.( ABOUT 2 OR 3 MIN.’S DEPENDING ON HOW RARE YOU WANT IT )--ADD THE LIVER TO THE ONION PAN MIX WELL COOK FOR 1 OR 2 MIN'S MORE AND SERVE HOT ( WITH MASHED POTATO OR POLENTA,).

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