2 sm Onion;
peeled, sliced 1/8 inch thick and separated into rings
Parsley; finely chopped and preferably flat leaf
1/4 ts Hot
red pepper; crushed
1 lb Lamb's
liver; trimmed and cut into 1/2 inch cubes, or 1 lb. calf's liver, trimmed and cubed
1/4 c Raki
or pernod or any other anise flavoured aperitif
2 Red Peppers,
long; Italian type, cut in half, deribbed seeded, and cut lengthwise into 1/8 inch wide strips
Place the onion rings in a sieve or colander, sprinkle with 1 tablespoon of the salt, and turn
them about with a spoon to coat them evenly. Let them rest at room temperature for 30 minutes, then rinse under warm
running water and squeeze them gently but completely dry.
In a large bowl, toss the onions, parsley and red pepper together until well mixed. Set aside.
Drop the liver into a bowl, pour in the raki and stir together for a few seconds. Then pour off the raki. Toss
the liver and flour together in another bowl, place the liver in a sieve and shake through all the excess flour. In
a heavy 10 to 12 inch skillet, heat the oil over high heat until a light haze forms above it.
Add the liver and stir it about in the hot oil for 1 or 2 minutes, or until the cubes are lightly
browned. Stir in the remaining 1/4 teaspoon of salt and a few grindings of pepper. With a slotted spoon, transfer the liver
to paper towels to drain. Mound the liver in the center of a heated platter, arrange the onion-ring mixture and red
pepper strips around it and serve at once.