Products Needed:
1 1/2 lb liver
1 lb slab bacon
1/2 lb onion
2/3 cup vegetable oil
1 bulb garlic
1/2 cup melted butter
3 oz carrot
3 oz parsley root
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Directions: 1. Cut liver into thin slices, put thin slices of lard on each liver slice, then scatter sautéed onion and minced garlic. Shape rolls, tie with a cord.
2. Fry the rolls in butter. When they golden, pour a dollop of stock, add onion, parsley, carrot and stew until done.
3. Garnish prepared rolls with boiled or fried potatoes.
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