Heat the milk strongly and pour it into the liver.
Put on the fire, bring to a boil, remove the heat to a minimum, simmer for 7-10 minutes - do not over-dry, since the liver is already fried!
I cooked for 7 minutes.
Turn it off and let it brew.
Serve with a side dish or vegetable salad.
I didn't have enough milk, I added cream and it slightly warmed the sauce, which, however, did not affect the taste.