Prepared the French way, calf’s liver is one of my favourite quick and fairly posh dinners. I ask the butcher to cut not too large but rather thick slices, at least 1 inch, preferrably more, 1 1/2 even 2inch is best. I discovered this having the dish at Cafe Boheme (scroll down to the Mains), which has the perfect way of preparing it.
Heat heavy-bottomed pan as hot as you can (I always use Le Creuset gridle) with just enough oil to stop the liver sticking to it too much. Cook for 3-4 minutes depending on how rare you like the meat in the middle. Remember these times apply to thicker slices. After 3 minutes on each side check the meat by making a small incision to see the center and make a decision depending on your preference. Season and serve with horse-radish or mustard potato mash, fried onions in winter and wilted fresh spinach in summer.
Cold calf’s liver is wonderful with bread the next day.
Note: Never salt liver before cooking, it’ll go hard and chewy.