1. Cut away any skin and gristle from the liver and cut into 1/ 4 inch slices

2. Soak the liver slices in milk for 1 hour

3. Drain the liver slices and pat them dry with absorbent kitchen paper

4. Coat each slice with seasoned flour and evenly coat both sides

5. Prepare the gravy in the following way before frying the liver :

A. Peel and thinly slice the onions

B. Melt 2 oz (50g) of the butter in a large frying pan

C. Fry the onions over low heat for about 20minutes until they are soft and golden brown

D. Blend 1 oz (25g) of butter with flour and add it in knobs to the hot onions

E. Stir until melted and blended then gradually stir in the hot stock

F. Bring the gravy to a boil and simmer for a few minutes

G. Stir in the vinegar and season to taste with salt and pepper

6. Melt the remaining 2 oz (50g) of butter in a heavy-based pan

7. Add the liver slices and fry them quickly for about 5minutes, turning them once

8. Lift the slices out to a hot serving dish and pour over the onion gravy

9. Serve with creamed or boiled potatoes

List of ingredients required:

5 oz (150g) unsalted butter
1 teaspoon vinegar
1/4 pint beef stock
1 lb onions
Salt and black pepper
l lb lamb liver
Seasoned floured