Czech name: Staročeská jehla

Written by Ivana Blahoutova

A classic national recipe.


1 1/2 lb pork, beef, or calf liver
1/2 lb dried pitted plums
1/2 lb thinly sliced bacon
salt to taste
ground black pepper
ground dried ginger
oil for frying
3 Tbs butter


Remove the membrane and veins from the liver. Cut it into 1.5 x 1.5 inch pieces. Wrap each plum into a slice of bacon and thread the liver cubes and plums alternately onto skewers. Season with pepper and ginger. Fry in hot oil on all sides until golden brown. Sprinkle with salt. Pour off the excess fat from the pan, add the butter, and cook the skewers in it over medium heat for a little more time. Serve with potatoes and green salad.