On Thu, 22 Aug 2019 22:19:14 -0600, U.S. Janet B. >
wrote:

>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!

Here that would be called calve's liver, now rarer than hen's teeth.
The only liver I see at market these days is beef liver, frozen
slices, I'm ascared to buy frozen liver.