Description
Liver is the most divisive thing on a butchery counter, and most of the arguments come down to how it was cooked. Sliced thick and fried too long, it goes grainy and metallic. Sliced thin, fried hot and fast, it is soft and mild.
Soak the slices in salted water or milk for twenty minutes and most of the bitterness goes away. Pat them dry, flour them lightly if you like, and give them two to three minutes a side in a hot pan with onions. It should still be slightly pink inside. It is high in iron and vitamin A, which is why it is the cut grandmothers insisted on.
One kilo feeds four with ugali or rice. Cook it the day you buy it, or the day after at most, and never refreeze it once thawed.
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