This recipe comes from the 1940 classic, A Treasury of Meat Recipes. I would guess most kids today aren’t being fed liver like youth of the past did.  But for us who did, you either hate it, or love it.  Here is a classic recipe for braised liver.

• 2 pounds liver
• Salt
• Pepper
• Bacon strips or salt pork
• 1/2 cup water
• 6 medium-sized onions
• 6 carrots
• 1/3 green pepper

Buy as chunky a piece of liver as as possible, beef, lamb, or calf’s. Wash thoroughly, trim and season with salt and pepper.  Lard the liver or lay strips of bacon or salt pork over the top. Place in a large baking dish, add water, cover and bake in moderate oven (350 degrees) for 1 1/2 hours.  Add the vegetables and continue cooking for another hour.