1 kg pork or veal liver
100 g pork lard or 100 ml sunflower oil
300 g bacon
1/2 cup wine
# For garnish:
The liver is washed and cut into large pieces with a thickness of about 2 cm, which is sprinkled with salt and ground black pepper. Breaded in flour and fry in preheated oil, leaving slightly alangle. In the same after liver fat fry chopped bacon. After removal of the bacon fat is added to the wine. The resulting sauce is boiled for 5-6 minutes and was removed from heat. Serve in heated bowls, as on each piece of liver put a slice of roasted bacon and pour the sauce. Garnish with fried potatoes or mushrooms and sprinkle with chopped parsley.