1. Cut the meat into serving-size pieces.
2. Mix flour, salt and pepper on waxed paper; coat slices well on both sides. (Flour helps to give cooked meat a rich brown jacket.) Heat fat just until bubbly-hot in a skillet over medium heat.
3. Add liver; brown on one side. (Moisture on top will tell you it's time for turning.) Turn slices, cover pan, lower heat and cook 5 minutes. (Overcooking toughens liver, so be sure that you time it carefully.)