Calf's Liver with Caramelised Onions

i love liver but it comes out tough when i cook it is it safe to under cook slightly or is there a special way to cook it so it melts in your mouth : signed canhecook

you should undercook liver slightly, it's supposed to be pink and it does toughen a lot when overcooked. depends on the thickness obviously but it generally cooks faster than steak.

It also depends on which liver you buy doesnt it imjustachef?

I always heard lambs liver or calves liver is reallly tender?

Can anyone tell me where I can buy calves liver. It keeps being mentioned but all I can find is lambs.

have you tried your local butcher?
they might be willing to get some in for you

you can get it from Tesco in their Finest range or from Marks and Spencers in their Cook! range

Calves' liver is wonderful. However, the liver you can buy at Tesco or Sainsbury is usually Dutch and is raised in a manner banned in the UK for several years. If you're going to have veal of any sort then only buy British.

If you can't get British calves' liver then use lambs' liver, just don't overcook it.