Sweet ‘n sour liver

Marinate the liver slices for one hour in the brown vinegar mixed with cloves, peppercorns and bay leaf. Remove the liver slices from the marinade but reserve the marinade. Roll the liver slices in the flour, shaking off any excess. Fry the liver in a little heated oil until the liver slices are tender and done. Remove from pan. Add the marinade, onions and brown sugar to the pan and stir, scraping up the brown residue in the bottom of the pan. Reduce the heat and simmer until a thick sauce has formed. Add liver and heat through. Season to taste with salt and black pepper and serve with chutney and white rice.
Serves 6.