Cut the liver into large pieces, wash, pat dry, set aside.
Heat the oil in a pan. Add the liver and fry vigorously on all sides for 5 minutes. Take out the liver.
Add the vinegar, sherry and onions to the pan and bring to the boil. Add the beef broth, thyme and honey. Simmer until the sauce has boiled down to approx. 8 tbsp. Season with salt and pepper to taste.
Return the liver to the pan and heat it up, mixing it with the glaze by stirring. Remove and sprinkle with parsley.
A salad and a fine white bread are completely sufficient here.
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