Choose fresh, plain liver with no seasoning, salt, onion, garlic, or sauces
Rinse the liver under cold water
Trim off any visible fat, connective tissue, or membranes
Cut the liver into small, even pieces
Place the pieces in a pot and cover with water
Bring the water to a boil
Reduce to a simmer and cook until the liver is fully cooked through
Check that the center is no longer pink
Remove the liver from the water and let it cool completely
Cut or mash into small portions before serving
Serve only a small amount as an occasional treat
Refrigerate leftovers in a sealed container
Discard any liver left out at room temperature for too long