Preparing Liver

Appears in

Published 1989

To tone down its strong flavor, liver may be soaked in milk, but it should not be blanched as this will toughen it.

If preparing a whole liver, divide the lobes. Cut off any exposed ducts or connective tissue.
Using your fingers, peel off the opaque outer membrane.
If slicing liver, cut diagonally into slices. Remove any internal ducts from the slices.