Sautéed Liver with Mushrooms

• 1 lb (450 g) lambs’ liver
• milk
• seasoned flour

Trim the thinly sliced liver and place in a shallow dish. Add milk to cover and leave to soak for 1 hour. Lift the liver from the milk, drain well and then dip both sides in the seasoned flour. Melt the butter in a frying pan, add the liver and brown quickly on both sides. Lower the heat, add the sliced mushrooms, and the chopped parsley and chives. Cover with a lid and cook gently for 4–5 minu