On Thu, 22 Aug 2019 21:51:32 -0600, graham > wrote:

>On 2019-08-22 9:27 p.m., U.S. Janet B. wrote:
>> On Thu, 22 Aug 2019 20:21:00 -0600, graham > wrote:
>
snip
>>
>> I fixed liver, bacon and onions a lot. It used to be that you could
>> go to your supermarket butcher and tell him how thick you wanted the
>> liver cut. That way you could do a nice thick slice out on the grill.
>> Now all I can get is pre-packaged, frozen liver sliced almost paper
>> thin. I can't see what I'm getting when it is frozen in a cup, but
>> generally it is a piece full of membranes. I don't know how people
>> can cook and eat those really thin slices. Same way with chicken
>> livers, all frozen in a cup and you can't see what you are getting. I
>> haven't had liver in a long time.
>> Janet US
>>
>The local s/m chain that I use have a meat counter with a lot of high
>end, expensive meats such as dry-aged beef. They occasionally have veal
>liver cut in ~1/2" slices that I fry briefly in butter and enjoy with
>nothing more than buttered bread.

lucky, lucky you!