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