Calf’s Liver

Buy real calf’s liver or veal liver, not beef liver, unless you have eaten it before and don’t mind its assertiveness. The trick to cooking slices of liver (whole liver can also be roasted) is to get a crust to form without overcooking the interior. This requires very high heat and a dusting of flour. The flour helps the slices brown and the juices to caramelize on the outside, instead of flowing out and boiling.