Pork Liver with Sauce

1. Removing of pork livere membranes

pork liver 1.3 lb (600 g)

Wash the pork liver, let it drain and replace into the working board.

2. 

With the sharp knife find the beginning of membrane - channel in the liver. Gradually draw out the channels with the fingers.

3. 

After removing of all channels the liver remain quasi broken from one side. Cut into the slices. If you leave the channels in liver, you must consider that they shall not be braised and remain hard in the liver.

4. Braising

pork lard 1 oz (30 g) • onion 5.25 oz (150 g)

Peel the onion, finely chop and fry in the melted lard until translucent. Add liver, stir until whitened.

5. 

whole Mustard 1 tbsp • ground black pepper 0.5 • marjoram 1 tsp • ground red paprika 2 tsp

Add mustard, black pepper, marjoram, paprika, mix

6. 

water ¾ cup (200 ml)

and in a flash pour in the water. Braise under the lid for 25 minutes.

7. 

water ¾ cup (200 ml) • corn starch 1 oz (30 g)

Stir starch flour in a water and thicken the meal.

8. 

salt

Salt nearly before serving. Otherwise the liver would harden.