INGREDIENTS

300 gr. calf’s liver thickly sliced
2 tablespoons finely cbopped parsley
2 cloves garlic, peeled and crushed
3 large pieces lamb’s caul (it’s the lining of the stomach)
salt and a lot of pepper
sunflower oil, for frying
lemon quarters, to serve

Serves 4 persons!

METHOD

Slice the liver into pieces about 10 cm long and 5 cm wide. Mix the garlic with the seasoning and parsley and place a thin line of this mixture down the centre of each slice of liver. Place the caul in a bowl of warm water to make it pliable; cut large pieces off the caul and gentlv stretch each one, to avoid it tearing. Roll up each slice of liver and wrap it as neatly as possible in the caul to form a short cigar shape. Secure it with a toothpick and keep in the refrigerator untit needed.
Fry in a frying pan, grill on charcoal or roast in the overn the parcels gently but briefly, altogether untit they are light golden. Take out and discard the toothpicks. Slice each parcel thinly, sprinkle lemon juice over them and serve.