That's the right way to cook it. My grandmother would always prepare it that way, then make a gravy and serve it with mash potatoes and the gravy on the potatoes. The liver would be served with a slice of lemon to give it a zing. It had a full but dry taste to it, unlike beef which, if cooked medium, is juicier.

winteryeti

One in Europe I tried it simply pan-fried with olive oil, potatoes, salt, and freshly picked rosemary. Simply and quickly cook, I remember the meat being really tender. The taste is what tricks me, I may just not be used to it.