Instructions: Melt 25g of the butter in a frying pan and fry the onion rings over moderate heat for 56 minutes turning them occasionally.

Remove the onion rings from the pan and keep them warm.

Mix the flour with salt and pepper and stir in the dried herbs.

Beat together the egg and milk.

Dry the liver slices on kitchen paper.

Dip them first into the seasoned flour to coat them on both sides then into the egg and milk and finally in the oats.

Press the oats firmly to make an even coating.

Melt the remaining butter in the pan and when hot and the foaming has subsided fry the liver slices over moderate heat for about 3 minutes on each side until the coating is crisp and brown. The liver should be still pink inside test it by piercing with the point of a sharp knife.

Remove the liver from the pan and keep it warm.

Tip in any remaining seasoned flour and stir well.

Pour on the sherry and stock bring to the boil stirring and add salt and pepper to taste.

Arrange the liver on a heated serving dish scatter the onion rings on top and pour over the sauce.

Serves 4

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