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Wifey knows I like fowl and pork liver. She picked up a package of calf livers. I'm in uncharted water. Offer up a recipe please.

Always liked them just floured and fried with sauteed onions. Yum.
I'm sure others will offer up something much more exotic, delicious and fun than that, but it's comfort food at that.

First, caramelize plenty of onions, set aside and keep warm while you dip liver in egg, then in seasoned flour. Fry till nice and crispy. Then drain cooking oil and put the onions back in with the liver for a few minutes. Ma always served ours with ketchup (guess she figured we'd eat anything with ketchup), mashed potatoes and green peas. Yum!

All right then, chicken fried with sauteed onions it is. Thanks for the suggestions.

The problem with liver is ...... it tastes like liver.

Long

I soak the rinsed liver in milk for about an hour, fry up onions in bacon grease and set aside, roll the drained liver in flour, salt and pepper and fry, put onions back in the skillet the last turn on the liver and enjoy. Russ

My mother used to fry beef liver with lots of onions and serve with mashed potatoes. I always ate the potatoes and onion gravy. I like chicken livers, but one has to draw the line somewhere.

Wifey eats it. She breads it in flour with salt and pepper and fries it with lots of onions. Then she covers with stewed tomatoes, covers it, and bakes at 350* for 30 to 45mins.

Fry hot and fast and barely done.

Slice no thicker than 1/4". Dip in milk then Progresso italian bread crumbs. Fry in extra virgin olive oil and serve with bread and butter or with eggs and toast for breakfast.

If you think that pork liver is good and can even stand to be in the same room as bird liver, you are going to find beef liver a wonderful, wonderful treat.

Thanks for all the feedback. Unfortunately my palate is just not geared up for beef liver. Perhaps I over cooked it but it just had too gamy of a taste to enjoy.