|Boiling water||4 Cup (64 tbs)|
|Salt||1 1⁄2 Teaspoon|
1. Rinse the liver, leaving it whole and use a sharp-pointed knife to loosen the surrounding membrane; pull it off, gently helping the process by scraping the liver loose from the membrane with the knife.
2. Drop the liver into the boiling water. Boil 10 minutes, add salt and simmer 50 minutes longer.
3. Remove, drain and cut in dice. Remove any large tubes by cutting them out with scissors. This cooked liver is ground for loaves or patties, or used in casserole or creamed dishes.