1 lb. (or more) liver, sliced 1 inch thick
Milk
Flour
Salt and pepper
1/2 c. oil, butter, or bacon fat
2 diced carrots
2 seeded, chopped green peppers
2 med. sized onions, chopped
1 c. diced celery
1 c. beef stock, bouillon, or hot water

Cut liver into strips. The meat cuts easily if partially frozen. Marinate in milk sufficient to cover. Let set in the refrigerator at least 4 hours. Remove meat from marinade and dry. (Discard marinade.) Dredge liver with flour, seasoned with salt and pepper. Then brown in 1/2 cup oil, butter, or bacon fat. Combine the vegetables and heap on the meat. Add 1 cup beef stock (bouillon or hot water). Cover and simmer until liver is tender; add more liquid if necessary. Don't make too soupy. Calf liver will be tender in 15 to 20 minutes; beef liver in about 30 minutes. Serve as is or over rice or noodles.