An elegant entree of beef liver served in a red wine sauce with raisins.

Liver with Wine Sauce

2 tablespoons vegetable oil
2 tablespoons butter
1 pound beef liver, sliced
1/2 teaspoon salt
2 tablespoons onions, chopped
2 tablespoons celery, chopped
1/8 teaspoon garlic clove, crushed
1 tablespoon raisins
1/4 cup red wine

1. In a skillet heat oil and butter. Add sliced beef liver and saute quickly, turning to brown sides. Sprinkle with salt and remove to a hot platter and keep warm.
2. Pour off the excess fat from the skillet and add chopped onion, chopped celery, and crushed garlic clove. Cook until tender. Stir in raisins and red wine. Reduce heat and simmer until thickened. Add the liver and heat through.

Makes 8 servings.