Liver

Liver
Liver is rich in iron and Vitamin A and has an unabashed flavor that nicely complements that of its usual companion, onion. Calf's liver is considered to be the best, but lamb liver and beef liver are almost as good and much less expensive. Liver can be cooked with dry heat, say by grilling or sautéing it, but it becomes very tough if it's cooked beyond medium rare. Since liver has very little fat, you might want to baste it or lard it.
beef liver
beef liver
Compared to calf's liver, this is a bit tougher and less delicately flavored, but it's quite good if you're careful not to overcook. It should still be pink in the middle when it's done.
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calf liver
calf liver
These are highly prized for their sweet flavor.
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chicken liver
chicken liver
Like calf's liver, these are highly prized for their exquisite flavor.
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lamb liver
lamb liver
This is as tender as calf's liver, but not as flavorful.
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Liver
Liver
Liver is rich in iron and Vitamin A and has an unabashed flavor that nicely complements that of its usual companion, onion. Calf's liver is considered to be the best, but lamb liver and beef liver are almost as good and much less expensive. Liver can be cooked with dry heat, say by grilling or sautéing it, but it becomes very tough if it's cooked beyond medium rare. Since liver has very little fat, you might want to baste it or lard it.
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pork liver
pork liver
This has a very strong flavor, so it's not as popular as other kinds of liver.
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