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.
