Calf's Liver With Shallots and Wine-Vinegar Sauce

• 4 slices calf's liver, about 1 1/2 pounds
• Salt and freshly ground pepper to taste
• 4 tablespoons flour
• 2 tablespoons vegetable oil
• 4 tablespoons butter
• 3 tablespoons finely chopped shallots
• 1 teaspoon finely chopped garlic
• 1 tablespoon red-wine vinegar
• 2 tablespoons finely chopped parsley

1. Sprinkle liver with salt and pepper.
2. Dredge slices thoroughly on both sides with flour.
3. Shake off excess.
4. Heat oil in a large nonstick skillet over high heat.
5. Add liver slices.
6. Cook about 1 minute or until nicely browned.
7. Turn slices and cook about a minute longer for rare.
8. Cook longer for medium-rare and well done.
9. Remove liver from skillet and keep warm.
10. Pour off fat from skillet and add butter.
11. Add shallots and garlic.
12. Cook over high heat, stirring until butter is hazelnut brown.
13. Quickly add vinegar and bring to a boil.
14. Pour sauce over liver.
15. Sprinkle with parsley and serve.

s liver, salt, flour, vegetable oil, butter, shallots, garlic, redwine vinegar, parsley

Taken from cooking.nytimes.com/recipes/4283 (may not work)