Liver and Onion Pie

Calves’ liver costs, at the moment, a few cents less per pound than live lobster. But beef liver can be wonderful and many people prefer its more distinct flavor. The only way to be sure you’re getting liver from at least “Choice” grade beef is to buy from a reliable butcher. Liver, for obvious reasons, cannot bear a grade mark, and I shudder to think what might be lurking in those plastic supermarket packages. Also, liver, as any organ meat, should be absolutely fresh and never frozen.