Fr. Eric Funston wrote:
She suffered from the delusion that liver is an edible commodity,
Helen Newton replied: That ain't no delusion, as long as it's lamb liver.

I love liver when prepared right. I never knew whole chickens were sold with the liver until I was a teenager, my mother ate them before they left the kitchen. When I was a youngster, we were told to eat liver at least once a week for the iron. Later liver became bad for you because of the cholesterol and it gradually disappeared from the menu. But my mom still prepared the best liver and onions.

Southern style calf liver:
Printer version of this recipe

My mom took the liver and washed and washed it (she washes everything!) until it was drowned and the water ran clear.

Next she pounded it with a mallet until she felt that it was thoroughly dead...er..tender enough and then she might pound it again for good measure.

The liver was then dipped in milk and dredged in flour.

Next it was fried in a good black cast iron skillet with lots of onions.

It was turned once and fried some more with a lid on the skillet.

When done, the liver and onions were placed on a platter and more flour was added to the skillet and fried until it began to brown.

Then milk was added to the skillet and cooked until thickened.

Served with mashed potatoes and another Vegetable and/or salad and home biscuits this has to be one of my favorite meals. No one else cooks liver that tastes as good as my mother's. Must be that washing and pounding. Oh, the only seasoning added was salt and pepper.