Veal Liver Alla Veneziana

• 1 12 lbs veal liver
• 1 12 lbs white onions
• 2 tablespoons vinegar
• 1 quart water
• extra virgin olive oil
• parsley
• butter
• salt

1. Add vinegar to water.
2. Slice liver and marinate in acidulated water for at least one hour.
3. Drain and pat dry.
4. While the liver is marinating, slice the onions and brown them slowly in butter and oil.
5. Add sliced liver and cook on a lively flame.
6. Add salt when they are nearly done, sprinkle it with finely chopped parsley and serve.
7. Buon appetito!

veal liver, white onions, vinegar, water, extra virgin olive oil, parsley, butter, salt

Taken from www.food.com/recipe/veal-liver-alla-veneziana-2745 (may not work)