Hi Aileen,

>dredge them in salt and peppered flour,

You don't really need the flour. I just dry them off and fry them in olive
oil or whatever you like. (I think the grain companies made up that idea.)
I also fry a lot of onions to go on top. Some people like bacon with it too.
Sally Fallon's book Nourishing Traditions suggests letting the liver sit in
lemon juice for a couple of hours before cooking it. She says this draws
out the impurities and gives a better flavour.
I like liver both ways. The most delicious liver I have ever had is moose
liver. It is miles above any other.

Paleobest,
Susan