Skin the liver and remove the tendons. Lard it lavishly with strips of bacon. Brown the liver on both sides in butter, then place in the watered Roman pot. Add finely chopped onions and carrots and the peeled, seeded, quartered tomatoes. Sprinkle with salt and pepper and pour over the wine.
Close the Roman pot and simmer the liver at 220 degrees for about 90 to 120 min.
Thicken the sauce with flour if desired.
Serve with butter noodles or possibly mashed potatoes.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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