Chicken livers are more
mild than beef liver, so they're a good place to start if you're just starting out with liver.
Not exact matches
1/2 pound liver (I prefer to use lamb or calf liver because both have a
milder taste
than beef liver) 1 tablespoon butter or lard Sea salt Pepper
Lard has a
milder flavor
than tallow and is great for things like pie crusts, biscuits, and pastries — basically things that you don't really want a
beef flavor in.