Liver and onions

Veal has been publicized as the evil offspring of the dairy industry - baby male cattle ripped from their mothers and forced to live a caged, malnourished existence before being slaughtered.  The meat is tender and seems to be a staple of Italian and French cooking; veal is a delicacy.  For some reason, perhaps the pink flesh, I've never been a fan of veal.

I've always loved calf liver and onions - fresh, not frozen, sliced relatively thin served with gravy, rice, and spinach - then I went to Betty's in Chippewa, they're famous for their fish and chips but their liver and onions were excellent - served with potatoes and veggies.  Something was different about the liver, no gravy, but it was also the seasoning - I couldn't figure out what it was, worcestershire sauce perhaps...it was tender and delicious and I've been wanting liver ever since.

Today I was in Whole Foods and noticed pasture-raised veal, complete with a bulleted disclaimer - this peaked my interest.  That's when I saw the veal liver for $5.99/lb and thought about how tender it must be and then recalled the delicious liver I had at  Betty's. (BTW - I'm not sure if I've mentioned this previously, but Betty's is located one town over from Niagara Falls - if you want to get away from the "strip", then Betty's is a must visit for some good home cookin').  I asked the butcher to cut me some more and then asked for a 50 cent per pound discount - he obliged.

I cooked it the way I normally do, only I used butter instead of oil and I added worcestershire sauce, it was very tender.  We had it with basmati rice and asparagus sauteed in butter and garlic.  It wasn't quite Betty's but it was good nonetheless.