Liver

Those who don’t like liver have trouble convincing me that their dislike doesn’t come from having tasted beef liver or what’s sometimes called, euphemistically, “baby beef” liver, both of which have an aggressive flavor, instead of authentic calves’ liver. To make matters worse, most of us have tasted liver cooked in rather thin slices, which are difficult to brown properly without overcooking, and have never tasted liver cooked in the relatively thick slices recommended in many French recipes, to say nothing of slices of whole roasted liver—a popular dish before the Second World War and a different experience entirely. If you want to try it, buy a 2- to 3-pound [900 g to 1.3 kg] liver or liver section and have the butcher remove the thin transparent tissue that covers it. Brown the liver in clarified butter and then roast it at 400°F[200°C/ gas mark 6] to an internal temperature of 135°F[57°C], which will increase to 140° [59°C] as the roast liver rests.