General English


  • noun a large gland in the upper part of the abdomen, the main organ for removing harmful substances from the blood


  • A large internal organ in all vertebrates consisting of pink to dark brown soft uniform tissue interspersed with veins, etc. all enclosed in a membrane. It functions as a detoxifying organ for poisons such as alcohol and plant alkaloids, as an energy store (glycogen) and as a source of fat emulsifiers for the bowel. The flavour depends on the age and type of animal. The most commonly used are lamb’s, pig’s, and calf’s livers which are grilled, fried or braised; goose, duck, pig and chicken livers which are made into pâtés; and pig and ox livers which are braised and stewed.