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Homiel-style Stuffed Liver

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Ingredients Edit

Directions Edit

  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.

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