Seriously, Jimmie: you’re missing out. My mom used to cut up some liver, bread it, then bake until cooked; end result was essentially liver [Scottish clan prefix]nuggets, which we ate cheerfully, and with ketchup.
I should get that recipe, although regular liver’s good, too.
PS: Corned beef and cabbage, on the other hand… don’t look at me like that. Traditional Irish cooking is one of the reasons behind the Irish diaspora.