Take one full fresh lamb’s liver from a young milk and grass fed lamb (about 1 to 2 days old liver).  Slice the liver as thin as possible in full slices --- remove any tissue or membrane.  Steep in fresh milk with some salt.

Finely chop one large yellow onion.  Sauté in a medium pan in about 4oz of butter.  When cooked, reserve and set aside. 

Wash and pat dry liver.  In the same pan, increase heat and flash fry thin slices on both sides for about 40—50 seconds to a minute—don’t let the meat cook too dry.  It should be pink and soft.  Fry all of the liver and set aside.

Deglaze with a generous dash of Jameson or Powers Irish whiskey.  It may light, then add about 4oz of full cream to the bubbling pan.  Whisk in 2 tablespoons of grainy mustard and cook fast until amber.  Don’t burn or reduce too much.  Add onion and liver –blood and all.  Taste and season. Toss and allow to heat through. Take off the burner and serve on a thick slice of white bread, toasted country style.