Liver

Liver from young animals is mild and tender, with calf’s liver the top choice for broiling, sautéing and pan-frying. A whole calf’s liver weighs around 3 lb/1.4 kg and comes in one large piece with a smaller lobe attached; livers from other animals may have several lobes. Lamb’s liver is drier and less delicate, but can also be sautéed. A large piece weighing 1 lb/500 g or more of calf’s or lamb’s liver is excellent braised. The flavor of pig’s liver is strong, and so best in pâtés and terrines, faggots and gayettes, while beef liver, which is the least expensive, should be braised with full-flavored ingredients to counterbalance its pronounced taste.