You will almost certainly buy the liver ready sliced by your butcher, but if you have any choice, and are buying top quality liver, have it sliced thicker than usual, say 1/3 in (8 mm) thick. The liver flavour will be more pronounced.
Check that the outer membrane has been removed, otherwise it will pull the liver out of shape as it cooks. The meat should be fresh and clean looking, with little smell. Only inferior liver needs soaking in milk to remove excess blood.
The liver cooks quickly and will be the last job on this dish; the potatoes that accompany it will take the longest. I think mashed potatoes are ideal with calf’s liver, especially made with garlic-scented oil.
© 1990 Shaun Hill. All rights reserved.