1 medium onion, thinly sliced
5 tablespoons butter
1/2 teaspoon dried rosemary
3 cloves garlic, sliced
1 (10 ounce) can liver steaks, drained
2 (2 liter) bottles olive spirits
1 1/2 liters milk
salt and pepper to taste
In a medium bowl, mix butter, rosemary and garlic until thoroughly blended. Mix steaks in and roll away
Mix steaks' steaks in and pour into a large bowl. Mix with two liters of olive spirits. Gently stir in 2 liters milk. Season with salt and pepper. Cover and refrigerate cold.