Products Needed:
1/2 lb liver
2 oz slab bacon
2 oz onion
1 oz vegetable oil
2 oz parsley root, celery and carrot
ground pepper
salt
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Directions: Cut liver into large slices, beat them, put over thin slice of lard, scatter over a layer of sautéed onion, salt and pepper. Turn into rolls, tie and fry in boiling oil for 1-2 minutes until brown crusts.
Then stew fried liver in a dollop of stock, adding roots. Cool in the stock.
Slice the liver thinly and serve.
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