Following my supplier difficulties with Lamb Liver, I now just buy a whole
liver, skin it, then chill it down to the semi- plastic stage, and then it
can be sliced very thinly. Easily portioned for the freezer.

Put the slices of trimmed livers into a bowl of lightly salted milk for an
hour.
Drain and pat dry.
In a skillet, put a very little oil and fry till well-done, a few rashers of
bacon. remove them and drain.
The bacon fats in the pan - use them to fry the liver - just a minute each
side so it's still quite rare.
Onto a warm plate with the bacon.

Meanwhile, have already cooked, some cauliflower florets and some Button
Brussels Sprouts to Al Dente.
INTo the pan you just fried the Liver & Bacon in, toss the veggies and stir
around until taking on a bit of colour.
Drain them well and arrange on the plate, with a bit of salad.
To finish the Polonaise Garnish - on the veggies - -
A Hard boiled egg, the white grated over the veggies, then the cooked yolk
pushed through a seive and dredged - powder like, on top.
Finish it off with a dusting of chopped parsley and some mignonette black
pepper.
I added a few cloves of Pickled Garlic. Yummy!

Some people would drizzle Soured Cream over the veggies, but that would be
too heavy.
You could use Pig Liver too, because it's cheaper.
But in any case - the Liver should not be cooked through - but still nice
and pink - in fact - the bloodier, the better it tastes.