Liver And Onions

4 tablespoons olive oil
350 g/12 oz onions, peeled and thinly sliced
1 tablespoon fresh sage or 1/4 teaspoon dried sage
salt
freshly ground black pepper
400-450 g/14 oz-1 lb calves' or lambs' liver, very
thinly sliced and veins removed
1 tablespoon wine vinegar
1 tablespoon water
2 tablespoons chopped chives or parsley, to
garnish

Heat 2 tablespoons of the oil in a large, heavy- based frying pan. When hot, put in the onions and cook over a low heat, stirring frequently, for 15 to 20 minutes, until the onions are soft and golden. Stir in the sage and a little salt and pepper, then spread the mixture over the base of a hot serving dish. Keep hot.

While the onions are cooking, pat each slice of liver dry with kitchen paper and cut into pieces roughly 4 ent/11/2 inches square. Using kitchen paper towels, wipe clean the pan in which the onions were cooked. Pour the remaining oil into the pan and, when sizzling hot, put in the pieces of liver and fry briskly, turning frequently, for 2 to 3 minutes, until the liver changes colour on the outside but is still juicy inside. Add salt and pepper

and pile the liver on top of the onions. Add the vinegar and water to the pan, boil for a few seconds, stirring and scraping up the juices from the base of the pan, and pour over the liver. Sprinkle with chives or parsley.

SERVES 4