Fresh beef liver
1 large Vidalia onion, sliced
Whole milk
Butter
Flour

Cover liver with milk and allow to soak for 4 hours or overnight.  Drain off milk and discard.  Heat butter in skillet.  Dredge liver thoroughly in the flour and brown on both sides in butter.  Remove to drain.  Sauté onions in remaining butter until tender.  Remove from skillet; stir enough flour into skillet to make a roux (paste), stirring until mixture begins to brown.  Quickly add enough water, beating hard, to make a gravy.  Return liver to pan, top with onion, adding more liquid if necessary to cover.  Cover pan, reduce to simmer and allow to cook, stirring occasionally to prevent sticking, about 1 hour or until meat is fork tender.