From The Food Encyclopedia by Jacques Rolland and Carol Sherman
An iron-rich glandular organ that filters external chemicals and naturally produced toxins. Young liver is best, because it's tender and has a lighter flavor than that of an older animal. Liver is usually soaked in milk or cream before cooking to draw out some of its blood and to soften the taste. It toughens easily if overcooked, which is why it's often served medium-rare for more juiciness. See also variety meat.
