1 lb. calf or beef liver, 1/4 to 1/2 inch thick
2 med. onions, sliced
1/4 c. olive or vegetable oil
1 tsp. salt
1/4 tsp. pepper
1 tbsp. lemon juice
1/4 tsp. ground sage

Cook onions in 2 tablespoons oil covered over low heat for approximately 15 minutes or until tender. Remove onions from pan. Keep onions warm. Heat remaining oil in pan until hot. Cut liver into serving pieces. Cook in hot oil over medium heat about 4 to 5 minutes each side until brown. Sprinkle with salt, pepper, sage and remove from pan. Add lemon juice to pan. Heat to boiling, stirring constantly to loosen powdered mixture in pan. Pour lemon mixture over liver and onions. Mushrooms can be sauteed and added.