A dinner recipe found in “Gode, Gamle Oppskrifter” (Good, Old-fashiond Recipes) in the “Ingrids Beste” (Ingrid’s Best) series published by Gyldendal in 1991
Beef and lamb liver is well suited for this dish. Lamb liver may have a slightly drier texture than beef’s, but many people still like lamb liver the best. Do not fry the liver slices for too long. They should be pink and soft in the center. If you’re fond of onions you can cut an onion in slices and fry them in butter or margarine before placing them on top of the liver slices.