This is what we usually do with liver. Melt lots of butter in a fryingpan (You choose how much!). Finely chop an onion or two. Turn the heat down low and allow the onion to cook slowly until it's just brown around the edges and tastes of sugar. Chop up a piece of streaky bacon per person and fry this in the middle of the onion, usually I've scraped the onion to the edges of the fryingpan at this stage. Pull the cooked bacon in to a heap with the onions at the edge of the pan and fry the liver in the space they leave. I like lamb's liver. Turn it about twice so its nicely browned on the outside. We like it cooked through so I then mix the whole lot together, cover with it over with the lid from the stockpot and let it cook on a very low heat for about another 5 minutes. Dish it up and eat. Pepper is nice somewhere along the way but for me there is enough salt in the bacon.
I don't really do sophisticated cooking!