Liver and Onions
25g/1oz/2 tbsp butter
3 large onions, thinly sliced
1 tsp chopped fresh sage
450g/1lb calf’s or lamb’s liver, cut into thin strips
salt and ground black pepper
1 Melt the butter in a frying pan, add the onions and fry gently over a low heat until they start to colour. Add the sage and season to taste. Cover the pan and simmer very gently for 10 minutes or until the onions are really tender.
2 Add the liver to the onions, increase the heat slightly and cook for 5 minutes, stirring all the time, until the liver is just cooked. Serve immediately with the onions.