1 lb. calf liver
2 tbsp. butter
2 tbsp. salad oil
1/2 c. flour
2 med. onions, sliced
1/2 c. white wine

Slice liver 3/4-inch thick. Season with salt and pepper and coat with flour. In skillet heat butter and oil. Add onions and saute about 3 minutes. Remove onions. Add liver and fry over high heat about 3 minutes each side.