800 g pork
500 g veal liver
one cupful mushrooms
1/3 cupful white wine
half a cupful lard or sunflower oil
Cut the meat into small pieces and fry in oil and some water. Add the onions and when tender - the cooked and diced liver, sliced mushrooms, peppers, tomatoes, peppers, savory, wine, salt and some warm water. Stir, pour into an earthenware dish or bowls and bake in hot oven. Serve sprinkled with finely chilled parsley.