I soak mine in milk for about 6 hours. (It takes away some of the strong flavor) Drain and pat dry with paper towels. Season with salt and pepper, lightly flour then fry a couple of minutes on each side. (I use bacon grease.) After you fry all of the liver, in the same pan sautee a couple of large sliced onions until they are translucent. Add beef stock and season to taste. Place liver back into the pan cover and cook on med low for about 15 minutes. The flour that you fried the liver with will cook down and thicken the stock and pan drippings to form the gravy.
