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Hello Nancy,
I'm sending two recipes. The first one is Fegato Alla Veneziana (Calf's Liver with Onions and White Wine) from Vencent Price's 'A Treasury of Great Recipes'. In my opinion, It is the best.
Enjoy, Penny from Wisconsin.

1. In large skillet saute: 2 cups thinly sliced onions in 1/2 cup butter with 1/4 tsp. crumbled sage for 10 minutes, or until onion is lightly browned ad cooked.
2. Cut: 1 pound sliced calf's liver into thin strips.
3. In paper bag combine: 1/4 cup flour, 1/2 tsp. salt, and 1/8 tsp freshly ground pepper. Add the calf's liver and shake bag to coat the pieces with the seasoned flour. Add liver to onions and butter and cook over high heat for 5 minutes, stirring constantly.
4. Put liver on warm serving platter.
5. To pan add: 1 Tbls minced parsley, 3 Tbls. beef stock, and 3 Tbls dry white wine. Cook for 1 minute, stirring in all the brown glaze from bottom of pan. Pour over the liver ad onions and serve immediately.
Penny from Wisconsin

 

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