Panned Liver
1 pound beef liver sliced very thin 3 medium sized onions, sliced Salt and pepper 1/2 cup Mazola Scald the liver, dry on a towel, remove the outer skin and membranes. Fry the onions until soft and yellowed, in one-half cup Mazola. Remove the onions and keep hot; fry the liver first on one side, then the other in the Mazola, allowing about six minutes. Dust with salt and pepper and serve garnished with the onions.