• To broil: Brush with (or dip in) oil or melted butter. Broil according to basic procedure for meats.
• To pan-fry, griddle, or sauté: Dredge in seasoned flour. Cook in desired fat over moderately high heat.
• Do not overcook, unless customer requests well done.To be moist, liver must be slightly pink inside. Liver cooked well done is very dry.
• Serve with bacon, French-fried or smothered onions, or seasoned butter.
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