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1. Cut into 1½-inch dice as much sheep's or lambs liver as required.
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2. Thread the pieces on skewers and wrap each one with a thin piece of caul-fat.
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3. Place them before a moderate fire and turn them slowly until the liver is nicely roasted (about 20 minutes). When cooked, dish it up.
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4. Well pound 2 or 3 skinned cloves of garlic in a mortar, add ½ teacup of wine vinegar, 2 of stock and a little salt and pepper.
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5. Stir it well with a wooden spoon and pour it over the liver.
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6. Put the cover on the dish and place it in a moderate oven (350°F) or on a charcoal fire covered with ash for 5 minutes or so, and then serve.
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