Liver is rich in iron and Vitamin A and has an unabashed flavor that nicely complements that of its usual companion, onion. Calf’s liver is considered to be the best, but goat liver, lamb liver and beef liver are almost as good and much less expensive. Liver can be cooked with dry heat, say by grilling or sautéing it, but it becomes very tough if it’s cooked beyond medium rare. Since liver has very little fat, you might want to baste it or lard it.
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