Preparation

1 kg goose liver
the fat on the bird’s belly
5-6 cloves of garlic
1-2 large onions
sweet paprika and whole pepper corns

Goose liver is washed, cleaned, cut into pieces and salted a little. Peel a few cloves of garlic, cut them into slices and put them in the liver. In a saucepan put pieces of goose fat, liver and sliced onion. Add the paprika and a few peppercorns. Put half of all the cold water over it. Cover the pot and simmer. When we notice that the liver is cooked on one side, it turns to cook on the other side. Boil until all the water is reduced, then let the liver fry, taking the lid off the pan.

Remove to a flat plate. Pour over the sauce obtained in the pan and the onion. After cooling, cut thin slices. It can be eaten with toast and tea. (It is prepared for Sabbath).