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  2 sm Onion; peeled, sliced 1/8 inch thick and separated into rings
  
  
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  1 tb Salt
  
  
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  1/4 ts Salt
  
  
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  1/4 c  Parsley; finely chopped and preferably flat leaf
  
  
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  1/4 ts Hot red pepper; crushed
  
  
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  1 lb Lamb's liver; trimmed and cut into 1/2 inch cubes, or 1 lb. calf's liver, trimmed and cubed
  
  
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  1/4 c Raki or pernod or any other anise flavoured aperitif
  
  
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  1/4 c Flour
  
  
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  3/4 c Olive oil
  
  
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  Black pepper; freshly ground
  
  
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  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.