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How to Cook Liver




Source of Recipe


Shanny


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6371.2

The trick is to not cook it to death - that's what makes it tough. I try to get calf liver if I can, but beef liver is okay - I always flour it and fry it in bacon drippings; have the skillet hot and then allow just a couple minutes on each side to brown it nicely. If you want bacon & onions with it, sauté those before you do the liver.

Chicken livers make nice hors d'oeuvres if you wrap a strip of bacon around 'em secured with a toothpick & fry 'em that way - you can even slip in a nutmeat or other tidbit of your choice.

I've eaten turkey liver & pork liver too, but beef & chicken are the most popular. Just look for nice dark red (beef) or reddish brown color (chicken) - if it's begun to look faded or or dry, don't buy it, and don't keep it long in the fridge - freeze it if you won't be using it right away.