As a kid , I’d stave before I’d eat liver. But in the service, I developed a taste for it. Hell, in the service, you’d eat anything that weren’t rations.There was a great little bar & grill restaurant in Manchester, Connecticut that did a Friday night special on liver and onions ( with bacon of course ). It was the best liver I ever had. It was always cooked to perfection. Of course the fact that it was smothered in fried onions and bacon helped.