Calves' Liver and Grapes


1/3 pound fresh calves' liver, thinly sliced
1 cup milk or buttermilk
1 tablespoon olive oil
5 shallots, minced
salt and pepper, to taste
1 tablespoon balsamic vinegar
1/2 cup seedless red or green grapes, halved


Soak liver in buttermilk or milk overnight in a covered container in the refrigerator. When ready to cook, heat the oil in a skillet and then saute the shallots. Add the liver; sprinkle with salt and pepper. Fry for 2 or 3 minutes on each side; then add the vinegar and grapes. Cook for another 2 minutes.


Makes 2 servings.

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