Lambs Liver

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Liver is best cooked briefly over a high heat. Large livers should be sliced thinly (and beaten with a mallet if desired) but chicken livers are usually small enough to fry whole.

Livers can be fried with onions and bacon, made into pâtés and terrines. Chicken livers are good sautéed with olive oil and lemon and served as mezze or in salad; they also make a rich addition to risotto.