Purchase cow's liver, not calf as it’s much tougher. Put the liver
in a dutch oven and add Anise (the amount of Anise depends on the
quantity of liver you're cooking and the amount of water you
use...the more water, the more Anise necessary) and boil it for
quite a while. (anise smells like liquorish but has a fairly subtle
flavour when used in boiling water) Once finished boiling, just wash
the gook off completely with cold water until the liver is nice and
clean, then dry the liver with paper towels and put it in the
broiler to dry it out ... It should be dry but never hard or crisp.
It was flexible.
The dogs go crazy over it.
If you're nuking the liver, make sure you pierce it in several
places before cooking - otherwise it will explode!
Also, cook it covered.