The livers of many animals are used for food. Those of the beef, calf, and lamb are most commonly used.

The liver is one of the cheap animal foods unless there is a great demand for it, then the price is higher.

Liver is solid and compact in form and contains but little connective tissue, though a tough skin covers it and the veins which pass through it have very tough walls.

In preparing liver it is necessary to wash and scald it thoroughly and to remove the outer skin and veins carefully. There is but little waste.

Liver is sauted, stewed, and baked. If cooked too long it toughens.

It is well to serve liver with an accompaniment of heat-producing foods - hence, it is usually accompanied by bacon and starchy food such as potato and flour gravy.

Liver is rather difficult of digestion because so compact in form.

Its nutritive value is high - rather higher than that of muscular tissue.

How To Cook Liver

Cover slices of liver cut 1/2 inch thick with boiling water, let stand 5 minutes, drain, wipe, and remove the thin outside skin and veins carefully with a knife. Sprinkle with salt and pepper, dredge with flour, and cook until brown in bacon fat.