Calf’s liver bears no resemblance to the braised liver and onions I experienced as a kid. It’s one of my favourite offal cuts, with a delicate flavour that’s high in iron and B vitamins. It’s essential to remove all of the fine outer sinew before cutting into it as the sinew is very tough once cooked. Never slice it too thin because it will overcook, and never slice it too thick because it won’t cook and will become tough!
Slice it to about 1-2cm thick and treat it like a prime piec