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1
Pick over the livers to cut away and discard any tough connecting membranes or dark spots.
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2
Put the livers in a bowl and add the milk.
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3
Let stand about 10 minutes and drain thoroughly.
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4
Drain further on paper towels.
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5
Coarsely chop the onion slices.
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6
There should be about 5 cups.
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7
Heat 1 tablespoon of the butter in a large, heavy skillet and add the onions, cloves, salt and pepper.
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8
Cook, stirring often, until onions are lightly and evenly browned.
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9
Add the capers and honey and continue cooking until the onions are light-caramel colored.
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10
Add the vinegar and stir.
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11
Dredge livers in the flour, keeping the pieces separate.
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12
Shake off excess flour.
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13
It may be necessary to cook the livers in more than one batch.
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14
For each batch heat 3 tablespoons of oil in a large, heavy skillet and add the livers without crowding.
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15
Cook, turning the livers until they are quite brown and crisp, about 4 to 5 minutes.
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16
Line a bowl with a sieve and drain the livers.
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17
Add more oil and a second batch of livers.
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18
Cook as before and drain.
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19
Wipe the fat from the skillet and add the remaining 2 tablespoons of butter.
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20
Return the livers to the skillet and add the onion mixture.
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21
Stir to blend.
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22
Sprinkle with parsley and serve.
