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There are
several types of liver available and all are good value. They vary in
flavor and texture, however, and therefore require different types of
cooking to serve at their best.
Ox
liver is the cheapest of the livers, has a strong flavor, and can be
tough because the texture is rather coarse. It is best used for slow
braising or casseroling.
Calves'
liver is the finest and most expensive of all the livers. It is very
tender with a delicate flavor and is best simply and lightly fried in
butter, grilled, or pan-fried.
Pigs'
liver is fairly cheap, and has a very distinct and rather strong flavor.
It is best braised or casseroled and is the most popular liver (along
with chicken livers) for making pates and terrines.
Lambs'
liver is probably the most popular of the livers, with a good flavor
which is not as strong or pronounced as pigs' or ox liver. Although not
as tender as calves' liver, it is must cheaper.
Chicken
or turkey livers are very tender and easily obtained. They make
excellent pate and are good fried.
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