View source for Homiel-style Stuffed Liver

== Ingredients ==
* 500 g [[Beef liver]]
* 60 g salted [[Pork fat]]
* 2 [[onion]]s
* 3 – 4 tbsp [[vegetable oil]]
* 1 [[carrot]]
* 1 [[parsley root|root of parsley]] or [[celeriac|celery]]
* [[pepper]]
* 1 tbsp [[flour]]
* [[salt]]

== Procedures ==
# Wash the [[beef]] liver, remove the film and bile ducts, slice in layers 1.5 cm thick.
# Over it place a layer of pounded salted [[pork]] fat, not over 0.5 cm thick, cover it with a layer of slightly browned [[onion]]s.
# Add the [[salt]], [[pepper]], roll into a loaf, tie up, roll in [[flour]] and drop into boiling [[vegetable oil]] for 2 – 3 minutes.
# 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 [[onion]]s, [[carrot]]s, [[parsley]] or [[celery]] have been added.
# When done, place the loaf under a light press to give it the desired shape.
# Before serving slice the loaf and place it in a dish.

[[Category:Belarusian cuisine]]
[[Category:Meat Recipes]]
[[Category:Liver Recipes]]
[[Category:Onion Recipes]]
[[Category:Carrot Recipes]]
[[Category:Parsley root Recipes]]
[[Category:Celeriac Recipes]]