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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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Liver a relatively large organ in most animals, birds, and fish, usually edible and in some cases delicious, although it has the unattractive function of secreting bile. Livers are appreciated in most parts of the world, although consumption is low in N. America.

Calf’s liver is generally accounted the best among animals, because of the smooth texture and delicate flavour. Lamb’s liver is smaller but also delicate. Both these mild types of liver are suitable for being quickly sautéed, sliced or in larger pieces. Fegato alla salvia, calf’s liver cooked with sage, is well known in Italy, as is Fegato alla veneziana, with onions.