Liver with Onions and Vinegar (Fegato Alla Veneziana)

• 1 pound fresh calf's liver
• 2 to 4 tablespoons butter, as desired
• 2 large Spanish onions, sliced lengthwise into thin strips
• Salt and pepper, as desired
• 1 tablespoon vinegar, or as desired
• Flour for dredging, seasoned with salt and pepper
• 2 to 4 tablespoons clarified butter for frying
• 2 tablespoons chopped parsley

1. Trim liver of veins and membranes.
2. Cut on the diagonal into wide, 1/4-inch slices.
3. Melt the butter in a large skillet.
4. Fry the onions in the butter over medium heat, stirring often, until nicely browned, 10 to 15 minutes.
5. Season to taste with salt, pepper and vinegar.
6. Set aside.
7. Dredge liver pieces with seasoned flour, and shake off excess.
8. In a second large skillet, melt the clarified butter over high heat, and when very hot, drop in the liver pieces, a few at a time.
9. Fry 30 seconds or so on each side.
10. Remove to a serving dish.
11. Liver should still be raw in the center.
12. When all liver pieces have been fried, place the onions in the skillet containing the liver juices and reheat the onions thoroughly, stirring often.
13. Add the liver to the onions, toss briefly to heat through, and turn out onto the serving dish.
14. Sprinkle with chopped parsley.

butter, spanish onions, salt, vinegar, flour, butter, parsley

Taken from cooking.nytimes.com/recipes/2068 (may not work)