Sauteed Calf's Liver With Onions and Capers

• 6 thin slices calf's liver, about 1 1/2 pounds
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 tablespoons olive oil
• 2 cups thinly sliced onions
• 1/4 cup corn oil
• 3 tablespoons butter
• 13 cup drained capers
• 1 tablespoon red wine vinegar
• 2 tablespoons finely chopped parsley

1. Trim away and discard any tough membranes in the liver slices.
2. Cut the slices into thin strips about a quarter of an inch wide.
3. Sprinkle with salt and pepper and set aside.
4. Heat the olive oil in a small heavy skillet and add the onions.
5. Cook, stirring often, over moderately high heat about 10 minutes or until onions are golden brown.
6. Reduce heat as necessary.
7. Do not allow the onions to burn or they will be bitter.
8. When the onions are almost ready, heat a wide, heavy skillet and add two tablespoons of the corn oil.
9. When hot and almost smoking, add half of the liver strips.
10. Cook over high heat, turning the liver pieces so that they cook evenly.
11. Cook about three minutes.
12. Scoop out the pieces and transfer them to a warm serving dish.
13. Heat the remaining two tablespoons of corn oil.
14. When it is very hot, add remaining liver strips.
15. Cook as before.
16. Remove the liver and add to the initial batch.
17. Pour off all fat from the skillet and wipe it out thoroughly.
18. Return the skillet to the heat and add the butter and capers.
19. Cook, shaking the skillet and stirring, about one minute.
20. Add the liver and onions.
21. Stir to blend well.
22. Cook until thoroughly hot.
23. Sprinkle with the vinegar and toss about 15 seconds.
24. Add salt and pepper to taste.
25. Sprinkle with chopp edparsley and serve.

thin slices calfs, salt, freshly ground pepper, olive oil, onions, corn oil, butter, capers, red wine vinegar, parsley

Taken from cooking.nytimes.com/recipes/10233 (may not work)