Also, use low heat on the stove. David > > Ick. How do you stop it from being so leathery? > > > Don't overcook it! Cooking makes meat tough. Just a light > fry is best. I fry pork chops and then use the grease in the > pan to fry the liver. > > A lot of the taste of liver comes from the blood in it. I > rinse the liver in running water to get as much out as I > can. Seems to really make the taste more mild.