Aragonese Soup

Ingredients

• 1 calf liver
• cheese
• a pinch pepper
• clear broth
• bread slices
• to coat lard

Instructions

1. Cook the calf liver thoroughly until tender. Cool it and grate it finely. Mix with an equal amount of grated cheese and dust the mixture lightly with pepper, stirring well to combine.
2. Dilute this mixture in clear broth (caldo from the cooking pot) and bring to a boil. After a few boils, pour it over bread slices that have been previously toasted in lard (manteca).
3. Place this soup between two fires (or under a broiler) until it colors and browns, then serve it.