Lamb Pluck, Bologna Style

Ingredients

• lamb pluck (coratella: liver and lights)
• lard
• butter
• tomato sauce or conserva
• salt and pepper

Instructions

1. Slice the liver thin and cut the rest of the pluck into pieces; fry plainly in lard.
2. When nearly cooked, drain the fat, add a little butter, and continue frying.
3. Add tomato sauce (or conserva dissolved in water or broth), season, and serve in its sauce.