Ingredients
4tbspolive oil
2tbspbutter
4onions
¾tspsalt
1½lbscalf’s liver,½ inch thick slices
¼tspfresh ground black pepper
6fresh sage leaves
Preparation
In a large nonstick frying pan, heat 3 tablespoons of the oil with 1½ tablespoons of the butter over moderately high heat. Add the onions and cook, stirring occasionally, for 10 minutes.
Stir in ¼ teaspoon of the salt. Reduce the heat to moderate and cook, stirring frequently, until the onions are well browned, about 5 minutes longer. Remove.
Sprinkle the liver with the remaining ½ teaspoon salt and the pepper.
In the same pan, heat the remaining tablespoon oil and ½ tablespoon butter over high heat. When the pan is very hot, add the liver and sage.
Cook, stirring, for 1 to 2 minutes, until just done. Remove from the heat, return the onions to the pan, and toss.
Serve and enjoy!
