Very good! I'd never tried soaking in milk. I found that it mellows the "liver taste." This is either good or bad, depending on whether you like that flavor in liver. The criticisms are coming out of personal preferences, rather than anything not so good about the recipe. Some don't mind - or even enjoy - that slightly bitter taste, while others DO. The milk definitely helps reduce it.
Flouring the liver is also a matter of preference. I usually prefer not to use flour, because I can keep better tabs on the internal doneness, which IS a vital factor for good liver. It should remain at least a tiny bit of pink, to insure moistness AND to avoid that "granular" quality that liver has when it is too well cooked, and which almost nobody likes. Overcooking is the most important thing to avoid. I'd love to make it crispy outside and slightly pink and moist inside, but it's not truly possible unless the liver is quite thick.
I also brown my onions (LOTS of them) very thoroughly, and always include rashers of crisp bacon. Some garlic in the butter is also nice.
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Very good! I'd never tried soaking in milk. I found that it mellows the "liver taste." This is...