I haven't had beef liver since my mom used to make it...but I eat a few venison livers every fall, I like it grilled to a medium rare. To me, liver should be medium rare and kinda salty however you cook it.
Yeah. I realized what you were suggesting later. I just got carried away in the "traditional" preparation moment. As I was thinking about your "alternative" suggestion I had another "oh yeah, I forgot about that" thought. Bavarian Liver Dumpling Soup. A big bowl of that and a glass of weissbier was a great "cure" for a hangover.