Rinse liver in water. If needed, remove the thin membrane on the outside of the liver (Note: Clover Meadows Beef liver is cut and trimmed by our butcher, so the membrane should pull off easily by placing a finger under the membrane and pulling up, away from the liver)
Place liver in a bowl and pour milk to cover the liver. Let it soak for 1-2 hours so that the liver isn’t bitter.
Remove from milk. Thinly slice liver into 1/2-3/4″ thick slices. Slice onion into rings. Set aside.
Melt butter in a large skillet Cook onions in butter until soft, and then remove onions from butter
Add liver to skillet, and sprinkle salt and pepper. Cook over medium heat for 3 minutes, turn.
Add onions back to skillet with liver. Cook until liver is slightly pink in center, approximately 3 minutes.
Remove liver and onions from skillet
If desired, mix water, lemon juice and Worcestershire sauce. Heat liquid sauce and pour over the liver and onions