Grilled Calf's Liver Skewers
Soak pork caul in cold water for 10 minutes. Spread out on a kitchen towel and pat dry. Cut into 6 cm (approximately 2 1/4-inch) squares. Cut the liver into cubes.
In a mortar combine fennel seeds, finely chopped sage leaves, peeled garlic clove, and salt and peppercorns to taste. Grind until finely crushed. Mix in breadcrumbs.
Sprinkle liver pieces with spice mixture and wrap in pork caul. Cut slices of bread in half, brush with butter and thread bread pieces, wrapped liver pieces and bay leaves alternately onto skewers. Season with salt and pepper.
Lightly oil grill pan. Cook skewers over medium heat, about 6 minutes. Serve immediately.