Liver

Liver is one of the most popular (and nutritious) types of offal and is sold whole or in slices. Calf's liver is the most tender and delicately flavoured, followed by lamb's liver, pig's liver and finally, ox's liver.

Before cooking liver, always remove the thin covering membrane, otherwise the meat will curl up in the pan. Any fat and gristle should also be removed. Soaking in milk will tenderise tougher livers and make their flavour more mellow.

Calf's Liver

Liver from milk-fed veal is plump, pale, with a delicate flavour, whereas liver from grass-fed veal is thinner, darker and not quite so mild. Both types may be fried briefly and served with golden fried onions or bacon. It is important not to overcook liver (it should be rosy inside), as this will make it tough, dry and leathery.

Lamb's Liver

Lamb's liver has a slightly deeper colour than calf's liver, and although it does not have quite as good a flavour, it is just as tender. Choose liver that is light brown in colour - the darker the liver, the older the animal. It should be cooked in the same way as calf's liver.

Pig's Liver

Pig's liver has a stronger flavour than both calf's and lamb's liver, and a softer, granular texture. It can be grilled, but is better braised or used in stews or casseroles. It is also good for making pâtés.

Ox Liver

Ox liver is coarse and tough, and as such, is not suitable for grilling or frying. Soak in milk for a few hours to tenderise it and to mellow the strong flavour before stewing or braising.