Not all the bodies know how to cook liver, so listen my children and you shall hear. D'abord, have your butcher to skin the liver and slice it about 3/8 of an inch thick. Liver must be utterly fresh, and from young animals, not veterans.

Best way is pan broiled: Salt, pepper and flour your liver slices, and saute them in a little butter in a hot pan, exactly 2 minutes on each side. Have a clock with a second hand where you can see it, and do not exceed this cooking time. When the second side is done, sprinkle the liver with a bit of lemon juice, dust with paprika and RUN to the table with it. If you employ a garnish, such as bacon or onion, have these ready in advance, and kept hot.