Store calf's liver slices in your freezer until the day you're ready to use them, then defrost only as many as you need. For thawing tips, please read Safely Defrosting Frozen Food for Maximum Flavor
Traditionally calf’s liver slices are grilled, broiled, sautéed or fried in butter, and served with sauce. Unlike ox liver they do not need to be soaked in milk or braised in order to become palatable. Lemon, shallots, onions, mushrooms and parsley pair well with liver without overwhelming it. For a little more kick, use a high-quality mustard.