Homiel-style Stuffed Liver

Ingredients

• 500 g Beef liver
• 60 g salted Pork fat
• 2 onions
• 3 – 4 tbsp vegetable oil
• 1 carrot
• 1 root of parsley or celery
• pepper
• 1 tbsp flour
• salt

Procedures

1. Wash the beef liver, remove the film and bile ducts, slice in layers 1.5 cm thick.
2. Over it place a layer of pounded salted pork fat, not over 0.5 cm thick, cover it with a layer of slightly browned onions.
3. Add the salt, pepper, roll into a loaf, tie up, roll in flour and drop into boiling vegetable oil for 2 – 3 minutes.
4. As soon as the loaf becomes browned, transfer it into a deep dish and continue stewing until it is done in a little water to which onions, carrots, parsley or celery have been added.
5. When done, place the loaf under a light press to give it the desired shape.
6. Before serving slice the loaf and place it in a dish.