Liver is one of my favourite dishes, but it's not properly understood today. Most important is that it can only be cooked very lightly - I suggesting frying after you have softened some onions and fird some bacon to get the brine out. Cut the liver into fairly small pieces, coat with a mixture of flour, salt, pepper and mustard and fry GENTLY. I think you should take it off the heat just before all the red blood has oozed out from the top. If you cook it any longer or casserole it I think it gets rather tough, like old boots.
Other countries still do very nice liver. Italian restaurants in London offer FEGATO, which I have once had with sultanas [Gosh!], but always very tasty. The last liver I had was a fortnight ago in Halle in former East Germany, cooked by a good chef with a superb balance of vegetables, herbs and spices [not to mention the obscene quantity] for about £4.50.
Second to liver for me is FAGGOTS - but not tonite thank you.
Peter