500 g beef liver
60 g salted pork fat
2 onions
3-4 tblsps vegetable oil
1 carrot
1 root of parsley or celery
pepper, 1 tblsp flour, salt

Wash the beef liver, remove the film and bile ducts, slice in layers 1.5 cm thick. 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. Add the salt, pepper, roll into a loaf, tie up, roll in flour and drop into boiling vegetable oil for 2-3 minutes. 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. When done, place the loaf under a light press to give it the desired shape. Before serving slice the loaf and place it in a dish.