"Tommy Joe" > ha scritto nel messaggio
> Haven't made them in years and never really did make them just by
> themselves. I always sauteed them with no regard to their appearance
> or individual taste

You can sautè them in olive oil or in butter, both are good. Heat the fat,
toss in washed and DRIED livers, sprinkle with salt equal to about 1/2 to
3/4 tespoon per pound of livers. No flour required.
Move them around while cooking. The big secret is not to overcook them.
You sgould get them off the heat as soon as the very center is turning pink
from dark red. It will finish cooking in reserved heat.
A lot of people who think they don't like liver of any sort just haven't
been served anything but overcooked, bitter, crumbly liver.
Here is an Italian way with any kind of liver. For 2-4 people
Peel and very thinly slice one or two onions-- I use my Benriner to get them
exquisitely thin.
Wash and dry liver(s)
Heat olive oil in a wide frying pan and then sautè the slightly salted onion
slices quite slowly until they begin to turn color. Push the onions to one
side. They should be much smaller now.
Add more oil if necessary and heat it. Lay the liver into the pan and cook
them slowly until the tops look warm. Turn and sprinkle with salt. Cook
until just pink inside.
Remove the liver and the onions from the pan. Splash white wine into the
pan and stir about for a minute or two, rasing the heat if necessary. Pour
this wine sauce over the liver and onions. Grind fresh pepper over. Eat
immediately .