Cut the liver into large cubes (about 3 cm square). Soak the stomach lining and then cut into 10 cm squares. Wrap each piece of liver with the lining. Thread on to a steel skewer, alternating with a bay leaf and a cube of bread. Roast on a spit over a wood fire or in the oven, or put in a rectangular aluminium pan and brown well on all sides, turning occasionally. Cook until the liver is tender, testing with a wooden toothpick. The pieces of liver could also be alternated with diced chicken or turkey breast or pork loin and sausages.

Apicius wrote: "Wrap with the lining of the stomach and roast on a gridiron: serve". Bartolomeo Sacchi suggested, "Take some pig's liver...sprinkle with salt, fennel seeds, and powdered, sweet spices...".