Liver for the release of the film, ducts, cut into pieces 3 to 4 cm.. Wash and dry. If You are unsure about the quality of the liver, soak it in milk for 1 - 2 hours before cooking.

Put in a bowl and season with salt.

Pour cognac ( or other spirits), mix well. Leave for 15 - 20 minutes. At this time, you can already ignite the grill.

The coals are almost ready. Sprinkle the liver with the vinegar, mix well. Wrap each piece of liver in bacon and thread on skewers. The such to fry shish kebabs on a double skewer. I got force majeure - bought bacon was... to say the least, short and thick pieces. I just strung alternating with the liver. Cut salty bacon so thin as soon as possible, to wrap the liver. Strung on skewers.

Fry over gray coals for 5 to 7 minutes on each side. Do not overdry!