How to cook liver

After beef and calf liver, the most common animal livers eaten are lamb, pork, poultry, and goose. Goose and duck livers are used mainly to produce the famous pate de foie gras. Fresh American foie gras must come from ducks, but imported foie gras can come from either goose or duck. These birds are specifically bred with enlarged livers.

An important note is that the liver processes most substances that enter the body. This includes any chemicals that an animal might be fed or given as a medication. The older the animal, the more likely it is that there may be accumulations of unwanted residues in this organ. For this reason, liver from younger animals is generally preferred.

Fresh liver should have a bright color, a moist but not slick surface, and a clean smell. Loosely wrap it and refrigerate it immediately. Liver does not keep for more than a day.

How to cook liver

Liver is encased in a thin membrane, which toughens in the cooking process and should be peeled off before cooking. Be careful not to overcook liver because it toughens quickly when overcooked. One popular solution is to saute liver. Leave the liver a little pink in the center when you use this method and let the residual heat finish the job.

Serving suggestions

Although liver typically is not considered a popular food, this organ meat can be tasty. It is commonly served with gravy made from it and onions. For a more elegant meal, broil or pan cook cubed liver and serve with mustard and boiled new potatoes. Liver also can be roasted (at 325 degrees F for about 15 minutes per pound) and also served with boiled new potatoes. Soaking the liver in cognac for several hours before cooking adds a rich flavor to roasted liver.