Calf’s liver, also known as veal liver, is an important dietary source of protein, iron and zinc. It is also an excellent source of vitamins A, B6, C and E. Unlike beef liver, it contains no fat and is low in calories, making it a good choice for those who are watching their weight.

It is not always easy to find calf’s liver in grocery stores, and so if you are looking for some, it’s best to purchase it at the butcher, or ask them to slice it for you if they can. Having the butcher do this will ensure that you get nice, evenly sliced calf’s liver and it is easier to prepare than cutting it yourself.

Make sure you buy calf’s liver that is fresh, and have your butcher remove the veins before slicing. Otherwise, the slices will be hard and brittle, which is not the best texture for cooking.

Cut the liver into thin slices and season with salt and pepper. If you want extra flavor, try adding a little mace or sage.

Preparation

Whether you are using fresh or frozen calf’s liver, you will need to soak it in milk for a while before cooking. This will help to prevent the liver from becoming bitter. Soak for a minimum of an hour and up to two hours.

Drain the milk from the soaked liver, then cut it into slices about 1/4 inch thick. Pat it dry with paper towels and discard the milk.

Dredge the liver in flour mixed with paprika, mustard powder, salt and black pepper. Spread the dredged liver on a plate or wax paper and set aside. Add 1 1/2 tablespoons of bacon fat to the skillet and heat over moderately high heat until hot but not smoking, then saute the liver until browned but still pink inside, about 4 minutes.

Serve the liver with onions and bacon for a tasty appetizer or a main course.

Another way to prepare the liver is by dredging it in flour before frying it. This will give it a more nutty flavor, which some people prefer.

In either case, it is best to use the highest-quality calf’s liver you can find. Buying it organic and free-range will ensure that you are not eating anything that has been fed with hormones and antibiotics, which can be bad for your health.

A classic British dish, calf’s liver is succulently tender and fine-grained with a deliciously mild, sweet flavour. It is a popular dish on many restaurant menus across the country and is becoming more and more popular among home cooks.

Recipes for calf’s liver include recipes that are quick and easy to prepare, as well as some that require more attention to detail. Some of these recipes include a flurry of textures and flavors, such as James Durrant’s recipe for seared calf’s liver with sweet raisin puree, crisp onion rings, and a pungent sage salsa verde, topped with buttery mashed potatoes.