300g mutton fat, 600g sheep and beef liver, salt and pepper - to taste.
Boil separately fat and liver in large chunks, cool them. After that, liver cut as squares (rhombs or quadrangles) wide by 3-4cm and a thickness of 0.5cm. Fat cut as well, but pieces of 2 times smaller.
When serving, put layer of liver pieces on plates. Put pieces of fat on them. Salt and pepper them. Serve up as a cold snack.