Pan-Fried (roasted) Chicken Liver with Bread and Pickles 

Instructions:

1. Thoroughly clean the chicken livers, removing any veins, and cut them into quarters. Soak them in changing water until the water stays clear. Drain well in a colander.

2. Slice the onion into half rings and fry in hot lard until lightly golden.

3. When the onion turns light brown, add a little water to soften it completely, then cook until the water evaporates and the onion is fried in its fat again.

4. Heat the onion-lard mixture until very hot, then add the liver and fry it well until it lightens in color.

5. Once the liver is cooked on all sides, add the paprika, black pepper, and marjoram. Stir well, then sprinkle in a tiny bit of flour and mix thoroughly. Add a small amount of water to adjust the thickness of the sauce, salt to taste, and bring it to a quick boil.

6. Serve hot with soft bread or mashed potatoes and pickles.