Ingredients

• 2 tbsp oil
• 675g / 1½lb large onions, thinly sliced
•   garlic
• 2 tsp grated nutmeg
• 450g / 1lb calves' or lamb's liver, very thinly sliced
• 4 tbsp cider or white wine vinegar
• 1 tbsp butter
•   seasoning

Method

1. Heat the oil in a large frying pan and cook the onions and garlic for 10 minutes over a gentle heat until softened but not brown. Season and stir in the nutmeg. Using a slotted spoon, transfer to a large, warmed serving plate.
2. Increase the heat and flash fry the liver for 30 seconds on each side. Remove from the pan and arrange on the serving plate on top of the onions.
3. Swill the pan with the vinegar and allow it to bubble. Add the butter and heat to melt. Spoon this sauce over the liver and serve immediately on a bed of rice mixed with green peas.

Notes