Liver with Vinegar

Directions

1. 1
   If serving as an appetizer, cut the liver slices into 1 1/2-inch pieces, but leave the slices whole if serving as a main dish.
2. 2
   Saute the liver in a mixture of butter and oil over medium heat very briefly, for a minute or so, adding salt and pepper and turning the pieces over, until lightly colored but pink inside.
3. 3
   Remove from the pan and put aside.
4. 4
   Add crushed garlic and mint, if you like, and when the aroma rises, stir in the vinegar.
5. 5
   Return the liver to the pan and cook 1/2 minute more, turning the pieces over.
6. 6
   The liver should still be a little pink inside.
7. 7
   A different sort of tartness can be obtained by sprinkling with 1 tablespoon ground sumac instead of adding vinegar.
8. 8
   Fry 1 sliced onion in the butter and oil until soft, before adding the liver.