4 lg. pieces of liver (fresh)
Oil (enough to fry liver)
1 lg. onion
Milk

Dip liver in flour and place in hot oil. Slice the onion 1/4 inch and lay over liver. Cook liver slowly turning the liver and onions. When liver is done, add 5 heaping teaspoons of flour over the liver and onions and stir, mixing the flour real well.

When the flour turns a nice light brown, add milk to cover your meat. Keep stirring and adding milk until the gravy is of a nice consistency. Add salt and pepper. Serve with boiled potatoes.